Harvest Pumpkin-Pineapple Loaf

No-stick cooking spray
2 1/2 cups sugar
1 stick (8 tablespoons)butter, softened
1 can (15 ounces) solid-pack pumpkin
1 can (8 1/4 ounces) crushed pineapple in juice, with juice
4 large eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Confectioners' sugar (optional)

Tip: If desired, walnuts may be added. Prepare the recipe as directed, stirring in 1 cup coarsely chopped walnuts when adding the dry ingredients.

Heat the oven to 350F. Lightly spray two 8 1/2- x 4- inch loaf pans with cooking spray.

Beat the sugar and butter in a mixer bowl until blended. Add the pumpkin, pineapple and eggs; beat well. Set aside.

Combine the flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide the batter between the prepared pans; spread evenly.

Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from the pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.

Source: Canned Food Alliance