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Pineapple Bread
| Ingredients | |||
| 2 3/4 | cup | flour | |
| 3/4 | cup | sugar | |
| 3 | teaspoon | baking powder | |
| 3/4 | teaspoon | salt | |
| 1 | each | egg, lightly beaten | |
| 1/3 | cup | milk | |
| 1/3 | cup | butter, or margarine, melted | |
| 1 | cup | pineapple, crushed, drained | |
| 1 | cup | dates, chopped | |
| 1 | cup | 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 3-4 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 3-1/2 or 5 quart slow cooker. | |||
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