Pumpkin-Pineapple Loaf...

2 1/2 cups sugar
1/2 cup butter, softened
1 15oz. can pumpkin
1 8 1/4oz. can crushed pineapple in juice, drained
4 large eggs
4 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. pumpkin pie spice
1 tsp. salt
1 cup chopped walnuts, optional

Preheat oven to 350 degrees. Lightly spray two 8 1/2X4 1/2-inch loaf pans with cooking spray. In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple, and eggs; beat well. Set aside.

In medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened. Add nuts, if using. Divide batter into prepared pans; spread evenly.

Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely. Lightly sprinkle powdered sugar over tops, if desired.