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Pineapple Bread
Date added: December 3, 2007
- Servings: 4 change
- Calories per serving: 661
- Prep time: 25
- Cook time: 4
Ingredients
- 2 3/4 cup flour, all purpose, bleached, enrich
- 3/4 cup sugar
- 3 tsp baking powder, continuous action
- 3/4 tsp salt, table
- 1 eggs, whole
- 3/10 cup milk, whole, 3.5%, homogenized, w/add vit d
- 3/10 cup butter melted
- 1 cup pineapple crushed, drained
- 1 cup dates chopped
- 1 cup walnuts chopped
Recipe Method
1. 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 3-4 hours or until tested done with a wooden pick.
2. Remove pan and uncover. Let stand for 5 minutes. Unmold on cake rack. To store, wrap in aluminum foil and refrigerate. Recipe suitable for 3-1/2 or 5 quart slow cooker.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 661 | 33% |
| Fat 34g | 52% |
| Cholesterol 93mg | 31% |
| Sodium 659mg | 27% |
| Carbohydrates 88g | 33% |
Comments and questions :: Pineapple Bread
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