Pineapple Bread
A delicious and scrumptious bread that has a fruity taste which is perfect for those summer mornings!
Yield
1 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
all-purpose flour
|
|
| ¾ | cups |
sugar
|
|
| 3 | teaspoons |
baking powder
|
|
| ¾ | teaspoons |
salt
|
|
| 1 | each |
eggs
lightly beaten |
|
| ⅓ | cup |
milk
|
|
| ⅓ | cup |
butter
or margarine, melted |
|
| 1 | cup |
pineapple
crushed, drained |
*
|
| 1 | cup |
dates
chopped |
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 1 | each |
eggs
lightly beaten |
|
| 79 | ml |
milk
|
|
| 79 | ml |
butter
or margarine, melted |
|
| 237 | ml |
pineapple
crushed, drained |
*
|
| 237 | ml |
dates
chopped |
|
| 237 | ml |
walnuts
chopped |
|
Directions
Stir together flour, sugar, baking powder and salt. In another bowl, combine egg, milk, butter, pineapple, dates and nuts with a wooden spoon. Stir fruit mixture into dry ingredients until moistened. Pour into well-greased and floured bread 'n cake pan, cover. Place in slow cooker. Cover and bake on High 3 to 4 hours or until tested done with a wooden pick.
Remove pan and uncover. Let stand for 5 minutes. Unmold on cake rack. To store, wrap in aluminum foil and refrigerate. Recipe suitable for 3½ or 5 quart slow cooker.
