Pineapple Almond Date Bread
A moist, flavorful pineapple almond bread with toasted almonds and a hint of orange, perfect for breakfast, snack, or teatime enjoyment. Slightly sweet and nutty.
Ingredients
Instructions
- Toast 3/4 cup sliced almonds and set aside, saving the remaining 1/4 cup for topping.
- Beat sugar and softened margarine in a large bowl until light and fluffy.
- Beat in egg until blended.
- Stir in undrained crushed pineapple and grated orange peel.
- Combine flour, baking powder, baking soda, and ground nutmeg in a medium bowl.
- Gradually beat the dry mixture into the pineapple mixture until blended.
- Stir in 3/4 cup toasted almonds and chopped dates.
- Pour batter into a greased 9 x 5-inch loaf pan.
- Sprinkle the remaining 1/4 cup untoasted almonds on top.
- Bake at 350°F (175°C) for 55 to 60 minutes.
Tips & Substitutions
For an extra flavor boost, consider adding chopped walnuts or pecans in place of some almonds. If you prefer a vegan option, substitute margarine with coconut oil and use a flax egg instead of a regular egg. Toasting the almonds enhances their flavor, but you can skip this step if short on time. For sweetness, you can replace some sugar with honey or maple syrup.
Serving Suggestions
This Pineapple Almond Date Bread is delicious on its own, but you can serve it with a dollop of cream cheese or a drizzle of honey for added richness. It pairs beautifully with a cup of tea or coffee for breakfast or a snack. Consider serving it alongside a fresh fruit salad or alongside a slice of Cinnamon 'N' Spice Apple Pie for a delightful dessert spread.
Storage & Reheating
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze slices individually. Reheat in the oven at 350°F for about 10 minutes or microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Almond Date Bread contains roughly 476 calories, with 5g protein, 79g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (59% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 870mg per serving (38% 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 canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain excess juice to achieve the right consistency. The flavor will be fresher, and you may need to adjust the sugar level based on the sweetness of the fresh fruit.
What can I substitute for margarine?
You can use unsalted butter or coconut oil as a substitute for margarine. Both will provide a rich flavor, with coconut oil giving a slight tropical note that complements the pineapple well. Just ensure the substitute is softened for easy mixing.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. If the top is browning too quickly, cover it with aluminum foil halfway through baking to prevent burning while the inside finishes cooking.
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).