I have not tried this recipe yet, it just came in an email from the Canned Food Council a few minutes ago. It just sounded so good I thought I would post it here. I love anything with pineapple or lemon in it.
Harvest Pumpkin-Pineapple Loaf
Non-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 (juice reserved) 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 recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients. Heat oven to 350°F. Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray.
Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
Combine 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 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 pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.