Pineapple Bread in a Slow Cooker
Equipment
Ingredients
- 2 ¾ Cup all-purpose flour
- ¼ Cup granulated sugar
- 3 tsp baking powder
- ¾ tsp salt
- 1 large egg, slightly beaten
- ⅓ Cup milk
- ⅓ Cup butter, melted
- 1 Cup crushed pineapple, drained
- 1 Cup dates, chopped
- 1 Cup walnuts, chopped
Instructions
- In large bowl, sift flour, sugar, salt, and baking powder
- In seperate bowl mix together the milk, butter, egg, pineapple, waluts, and dates
- Combine both into one bowl, and stir until dry ingredients are all wet
- Grease and flour a loaf pan*
- Pour pineapple bread dough into loaf pan
- Cover with aluminum foil, and place inside slow cooker
- Place lid on slow cooker
- Cook on high for 2 to 3 hours (or until a toothpick stuck in the middle comes out clean)
- Remove loaf pan from slow cooker, turn off slow cooker
- Allow bread to cool for 5 minutes
- Remove bread from loaf pan and allow to continue to cool on a baking rack
- Serve or seal in a plastic bag or plastic wrap and refrigerate to keep
Notes
*Vintage recipes would call for a Bread 'n Cake Bake pan that was placed inside of a slow cooker. It came complete with lid.