Date And Pineapple Bread
A moist, flavorful bread packed with dates, pineapple, and walnuts, ideal for breakfast or snack, appealing to fruit and nut lovers seeking a sweet, hearty treat.
Ingredients
Instructions
- Combine milk, beaten egg, melted shortening, chopped dates, crushed pineapple, and chopped walnuts in a mixing bowl.
- Sift together the remaining dry ingredients: flour, sugar, baking powder, soda, and salt; add to the wet mixture.
- Blend only until the ingredients are just moistened.
- Pour the batter into a greased 1-pound loaf pan.
- Bake at 350°F (175°C) for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of white sugar. If you don't have walnuts, pecans or almonds can be excellent substitutes. Ensure the pineapple is well-drained to prevent excess moisture in the batter. This recipe is a great way to use up overripe fruit, similar to how you might use it in a Hot Apple Surprise.
Serving Suggestions
This delightful bread can be served warm or at room temperature. It pairs beautifully with a dollop of cream cheese or butter spread on top. Enjoy it as a breakfast option or afternoon snack alongside a cup of tea or coffee. For a twist, try it with a side of fresh fruit or a scoop of vanilla ice cream for dessert.
Storage & Reheating
Store any leftover Date and Pineapple Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in a toaster or oven until just heated through to maintain its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Date And Pineapple Bread contains roughly 973 calories, with 17g protein, 124g carbohydrates, and 48g fat. It is an excellent source of iron (37% of the Daily Value), protein (33% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 585mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of crushed pineapple?
While you can use fresh pineapple, you will need to crush it into small pieces and ensure it's well-drained. Crushed pineapple adds moisture and sweetness, so if using fresh, consider adding a little extra sugar or adjusting the liquid content to achieve a similar texture.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with unsalted butter or coconut oil for a richer flavor. Keep in mind that butter will add a slightly different taste and texture, but it will still yield a delicious bread.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).