Pineapple Date-Nut Bread

By luvmybuttonsnbows

Let bread stand a day before cutting. Loaf also freezes well; thaw before slicing. If you wish to use muffin tins, fill 2/3 full and bake about 35 minutes. Makes 16 to 18 muffins

Ingredients

• 8 oz. pitted dates, finely snipped
• 1 can (8 oz.) crushed pineapple, in syrup
• 1 c. chopped pecans or walnuts
• 1/4 c. butter or margarine
• 1/4 c. brown sugar, packed
• 2 eggs
• 1 tbsp. grated orange rind
• 1 3/4 c. flour
• 1 tbsp. baking powder
• 3/4 tsp. salt
• 2/3 c. milk

Preparation

Step 1

Combine dates and pineapple with syrup in saucepan. Heat, Then cool, stirring, until very thick. Remove from heat and stir in nuts. Cream butter, sugar, eggs and rind until well blended. Mix flour, baking powder and salt. Add to creamed mixture along with date mixture and milk, combining well. Transfer to greased and floured 9 x 5 x 3-in. loaf pan. Bake at 350° for 50 to 60 minutes or until pick inserted in center comes out clean. Let stand in pan 5 minutes. Then turn out on wire rack to cool.