Hawaiian Fruit Bread
Yield
1 loafPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
dates
chopped |
|
| 1 | cup |
pineapple juice
unsweetened |
|
| 2 | tablespoons |
butter
|
|
| ¾ | cup |
honey
|
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 | cup |
nuts
|
*
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
dates
chopped |
|
| 237 | ml |
pineapple juice
unsweetened |
|
| 3E+1 | ml |
butter
|
|
| 177 | ml |
honey
|
|
| 1 | each |
eggs
|
|
| 355 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
nuts
|
*
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
Directions
Heat Pineapple Juice, add the dates and cook over low fire, stirring occasionally until mixture is thick; cool.
Cream honey and butter(or Shortening) add beaten egg and date mixture and nut meats.
Sift together dry ingredients and add to creamed mixture and dates.
Pour into well greased Loaf pan 10x4x3 the bottom of which has been lined with wax paper, to keep from sticking.
Makes it easier to remove from pan.
Bake in a moderately slow oven (325℉ (160℃)) for one hour.
This bread will slice better if made and left to sit overnight, using the next day.
