Whatever the weather this melt in your mouth fruit and nut loaf will absolutely do. Moist, crumbly and having somewhat of a light rich tropical flavour that is so easy breezy summery and airy.
Pineapple Date Tea Loaf
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2 cups unbleached all purpose flour
3/4 cup white sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup chopped walnuts
1 cup chopped dried dates
1 can crushed pineapple, drained
1/3 cup milk
1 egg
1/2 teaspoon vanilla extract
1/3 cup light olive oil
1 can (398ml) crushed pineapple, undrained
extra walnut and date pieces, for decorating
Preheat oven to 350ºF (180ºC). Grease a 2 lb ( 9 x 5 x 3 inch) loaf pan and line the bottom with baking parchment. Set aside.
Chop the walnut and dates, if you haven't already done so and place in separate bowls. You can also use packaged pre-chopped walnuts and dates, if you wish.
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the chopped walnuts and the chopped dates and stir together to coat.
In another bowl add the milk, egg, vanilla extract and olive oil and whisk together and add to the bowl with the flour mixture, then add the undrained crushed pineapple and stir everything together until just combined. The batter may be a bit lumpy.
Pour or spoon the batter into the prepared loaf pan. Smooth the top and sprinkle or place extra walnut and date pieces on top, if you wish. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. Allow the loaf to cool in the pan. Remove from the baking pan and sprinkle with a light dusting of icing sugar.