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Enjoy this tasty bread with your morning (or anytime) coffee or tea!

Harvest Pumpkin-Pineapple Bread

2 1/2 cups granulated sugar
1/2 cup butter or margarine, softened
1 (15-ounce) can pumpkin puree
1 (8.25-ounce) can crushed pineapple in juice, undrained
4 large eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt

1. Heat oven to 350° F. Lightly grease two 8 x 4-inch loaf pans.
2. In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple with juice and eggs; beat well. Set aside.
3. In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened.
4. Divide batter into prepared pans; spread evenly.
5. 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.

Makes 2 loaves.

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