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Pineapple Almond Date Bread
Makes 1 loaf
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Ingredients
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1
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cup chopped almonds, divided
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2
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cups all-purpose flour
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1
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teaspoon baking powder
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1
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teaspoon baking soda
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1/4
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teaspoon ground nutmeg
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3/4
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cup sugar
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1/2
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cup margarine, softened
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1
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egg
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1
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can (8 ounces) DOLE® Crushed Pineapple
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1
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tablespoon grated orange peel
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1
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cup DOLE® Chopped Dates
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• Preheat oven to 350°F. Toast 3/4 cup almonds; reserve remaining 1/4 cup for topping.
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• Combine flour, baking powder, baking soda and nutmeg in medium bowl.
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• Beat sugar and margarine in large bowl until light and fluffy. Beat in egg until blended. Stir in undrained crushed pineapple and orange peel. Beat in flour mixture until blended. Stir in 3/4 cup toasted almonds and dates.
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• Turn batter into well-greased 9×5-inch loaf pan. Sprinkle remaining 1/4 cup untoasted almonds on top. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn onto wire rack to cool completely.
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© Dole Food Company, Inc.
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