|Flour||2 3⁄4 Cup (44 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||3 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.