Pineapple Date Nut Loaf
A moist and flavorful pineapple date nut loaf with tender fruit and crunchy nuts, perfect for breakfast, tea, or as a sweet snack with a tropical twist.
Ingredients
- 1/4 cup butter ⓘ
- 1/2 cup sugar ⓘ
- 1 egg ⓘ
- 1/4 teaspoon lemon extract ⓘ
- 1 (8 1/2 oz.) can crushed pineapple
- 1/4 cup chopped nuts ⓘ
- 2 1/2 cups sifted all-purpose flour ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1/2 cup finely chopped pitted dates ⓘ
- 1/4 cup water ⓘ
- 1/4 cup chopped maraschino cherries ⓘ
Instructions
- Cream butter and sugar together.
- Add egg and lemon extract; mix well.
- Drain crushed pineapple, reserving the liquid.
- Add crushed pineapple and chopped nuts to the creamed mixture and mix.
- Sift all-purpose flour, baking powder, baking soda, and salt together.
- Add chopped dates to the dry ingredients and mix well, separating date pieces.
- Gradually add dry ingredients to the creamed mixture, alternating with the reserved pineapple juice and water.
- Fold in chopped maraschino cherries.
- Pour batter into a greased loaf pan and bake at 375°F (190°C) for about 55 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon. If you don't have maraschino cherries, you can substitute with dried cranberries or raisins. Make sure to drain the pineapple well to avoid excess moisture in the batter, which can affect the loaf's texture. If you're looking for a healthier option, you can use coconut oil instead of butter.
Serving Suggestions
This loaf is delicious on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a hot cup of tea or coffee for a delightful afternoon treat. For a complete meal, consider serving it with a side of Swiss Ham And Potato Soup for a cozy combination.
Storage & Reheating
Store leftover Pineapple Date Nut Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and place it in the refrigerator, where it can last up to a week. To reheat, slice and warm in the microwave for a few seconds or toast lightly for added texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Date Nut Loaf contains roughly 321 calories, with 1g protein, 45g carbohydrates, and 16g fat. It is a good source of calcium (15% of the Daily Value) and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 1179mg per serving (51% 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 make sure to crush it finely and drain the excess juice. This will help maintain the right moisture level in the loaf. Fresh pineapple adds a bright flavor, but remember to adjust the sweetness if needed.
How can I make this recipe gluten-free?
To make a gluten-free version of Pineapple Date Nut Loaf, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for better texture. Adjust baking time as needed, as gluten-free batters can behave differently.
Can I freeze the loaf for later use?
Absolutely! You can freeze the Pineapple Date Nut Loaf by wrapping it tightly in plastic wrap and then placing it in a freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving or warm it up directly from frozen.
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).