Easy to make. Good with coffee on Thanksgiving morning. My son likes this for his birthday since his birthday is in November.
Servings: 2 9-inch loavesCook Time: 38-42 minutes
3 1/2 cups all-purpose flour
2 cups white granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
4 large eggs
1 cup vegetable oil
1 can( 15 oz ) solid pack pumpkin
1 can ( 8 oz ) crushed pineapple, drained
1 cup chopped pecans
Preheat oven to 350 degrees. Spray two 9×5-inch loaf pans with nonstick baking spray with flour.
In a large bowl,combine flour, sugar, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add eggs and oil; beat at low speed until smooth. Stir in pineapple, pumpkin, and pecans.
Pour batter evenly into prepared pans. Bake for 38-42 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Makes two 9-inch loaves.
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