Pineapple Date Loaf
A moist pineapple date loaf with chopped nuts and cherries, offering a delightful combination of fruity sweetness and nutty flavor, perfect for breakfast or teatime.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add egg and lemon extract, mixing well.
- Drain crushed pineapple, reserving the juice.
- Stir in crushed pineapple and chopped nuts into the mixture.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Add dry ingredients to the creamed mixture alternately with reserved pineapple juice and water, mixing gently.
- Fold in drained maraschino cherries.
- Pour batter into a greased loaf pan.
- Bake at 375°F (190°C) for 55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from pan and slicing.
Tips & Substitutions
For a moister loaf, consider adding an extra 1/4 cup of crushed pineapple. If you're out of maraschino cherries, dried cherries can be a delightful substitute, enhancing the sweetness. Ensure your butter is at room temperature for easier creaming with sugar. To avoid overmixing, combine dry ingredients just until incorporated with the wet mixture.
Serving Suggestions
This loaf is best served slightly warm or at room temperature. Consider pairing it with a dollop of cream cheese spread for added richness. It also complements a cup of tea or coffee perfectly. For a festive twist, serve alongside Strawberry Punchbowl Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover Pineapple Date Loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Date Loaf contains roughly 157 calories, with 3g protein, 27g carbohydrates, and 4g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1749mg per serving (76% 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! Just ensure it's crushed and well-drained to maintain the moisture balance in the loaf. You may need to adjust the amount of water slightly, depending on the juiciness of the fresh pineapple you use.
What can I substitute for butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a plant-based margarine. Both will provide a similar richness to the loaf, but coconut oil may impart a subtle flavor that complements the pineapple nicely.
Can I freeze the loaf?
Absolutely! To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before serving, and reheat slices as desired.
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).