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3 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs
1 cup vegetable oil
1 (16-oz.) can pumpkin
1 (8 oz.) can crushed pineapple, drained
1 cup chopped pecans
Preheat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans.
In a large bowl, combine flour and next 7 ingredients. Add eggs and oil; beat well. Stir in pumpkin, pineapple and pecans.
Pour batter evenly into prepared pans. Bake 35-40 minutes, or until a tester inserted in center comes out clean.
Makes 2 loaves
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs
1 cup vegetable oil
1 (16-oz.) can pumpkin
1 (8 oz.) can crushed pineapple, drained
1 cup chopped pecans
Preheat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans.
In a large bowl, combine flour and next 7 ingredients. Add eggs and oil; beat well. Stir in pumpkin, pineapple and pecans.
Pour batter evenly into prepared pans. Bake 35-40 minutes, or until a tester inserted in center comes out clean.
Makes 2 loaves
