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.
Nutrition & Diet Analysis (per serving)
894
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).