Pineapple Date-Nut Bread
A moist, flavorful pineapple date-nut bread combining sweet dates, tangy pineapple, crunchy nuts, and orange zest, perfect for breakfast, snacks, or teatime with a deliciously tender crumb.
Ingredients
- 8 oz. pitted dates, finely snipped ⓘ
- 1 (8 oz.) can crushed pineapple in syrup ⓘ
- 1 cup chopped pecans or walnuts ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/4 cup brown sugar, packed ⓘ
- 2 eggs ⓘ
- 1 tablespoon grated orange rind ⓘ
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 2/3 cup milk ⓘ
Instructions
- Combine pitted dates, crushed pineapple, and chopped nuts in a bowl.
- Cream butter and brown sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in grated orange rind.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture, alternating with milk, beginning and ending with dry ingredients.
- Fold in the date-pineapple-nut mixture.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread stand for a day before slicing. It also freezes well; thaw before serving.
- For muffins, fill 2/3 full and bake at 350°F (175°C) for about 35 minutes.
Tips & Substitutions
For added flavor, consider substituting half of the butter with applesauce to reduce fat while keeping moisture. If you don't have pecans or walnuts, almonds or hazelnuts work well too. To enhance sweetness, you might use honey instead of brown sugar. Ensure the dates are finely snipped for better incorporation into the batter, as larger pieces can disrupt the texture.
Serving Suggestions
This delightful Pineapple Date-Nut Bread is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with coffee or tea. Consider slicing and toasting it for a crunchy twist, or serve alongside a fresh fruit salad for a refreshing contrast. Explore more vegetarian recipes for a complete brunch spread.
Storage & Reheating
Allow the bread to cool completely before wrapping it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, freeze the bread wrapped in plastic and then in a freezer bag for up to three months. Thaw overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Date-Nut Bread contains roughly 188 calories, with 2g protein, 35g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 605mg per serving (26% 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 you'll need to ensure it's crushed and that you add a bit of sugar to mimic the sweetness of the syrup. Fresh pineapple may also alter the moisture content slightly, so adjust the milk as needed to achieve the right batter consistency.
How can I make this recipe gluten-free?
To make Pineapple Date-Nut Bread gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking powder is also gluten-free. The texture may vary slightly, but it should still yield a delicious result. Consider adding an extra egg for added binding if needed.
What can I do with leftover bread?
Leftover Pineapple Date-Nut Bread can be toasted and served with toppings like yogurt or fruit preserves. It also makes a great base for French toast! Simply soak slices in a mixture of eggs and milk, then cook on a griddle for a sweet breakfast treat. You can also incorporate it into a bread pudding for a delightful dessert.
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).