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Pineapple Bread

  Flour 2 3⁄4 Cup (44 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 3 Teaspoon
  Salt 3⁄4 Teaspoon
  Egg 1 , beaten
  Milk 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Drained crushed pineapple 1 Cup (16 tbs)
  Chopped dates 1 Cup (16 tbs)
  Chopped walnuts 1 Cup (16 tbs)

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 bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Remove pan and uncover.
Let stand 5 minutes.
Unmold on cake rack.
To store, wrap in aluminum foil and refrigerate.

Recipe Summary

Crock Pot

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4819 Calories from Fat 2075

% Daily Value*

Total Fat 233 g358.7%

Saturated Fat 54.8 g273.8%

Trans Fat 0 g

Cholesterol 380.3 mg126.8%

Sodium 2756.2 mg114.8%

Total Carbohydrates 611 g203.7%

Dietary Fiber 51 g203.8%

Sugars 298 g

Protein 92 g183.9%

Vitamin A 44.2% Vitamin C 1.2%

Calcium 152.7% Iron 160.6%

*Based on a 2000 Calorie diet


Pineapple Bread Recipe