Nutty Pineapple Bread
- 1 3/4 c. sugar
- 3/4 c. (1 1/2 sticks) butter (at room temperature)
- 4 eggs
- 1 (15 oz.) can unseasoned pumpkin puree
- 3/4 c. milk
- 3 1/2 c. all-purpose flour
- 1 1/2 c. chopped pecans
- 1 Tbsp. pumpkin pie spice
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- Preheat oven to 350u0b0. Coat two 4 1/4 x 8 3/4-inch loaf pans or six 5 3/4 x 3 1/2-inch loaf pans with cooking spray. Cream sugar and butter until smooth. Add eggs; beat until light and fluffy. Add pumpkin puree and milk. Combine flour, pecans, pumpkin pie spice, baking powder, salt and baking soda. Add flour mixture to pumpkin mixture. Stir just until flour is moistened. Divide batter between prepared pans, smoothing tops. Bake large loaves for 55 to 60 minutes or smaller loaves for 45 minutes. Cool 5 minutes in pans. Turn onto wire rack. Cool completely.
sugar, butter, eggs, pumpkin puree, milk, flour, pecans, pumpkin pie spice, baking powder, salt, baking soda
Taken from www.cookbooks.com/Recipe-Details.aspx?id=26279 (may not work)