Pineapple Date Tea Loaf

 

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. 

Fruit and Nut Loaf

 

A nutted fruit loaf that can be delightfully devoured with a cup of tea although I do appreciate a slice with a cup of coffee, to linger over on a weekend. The buttery crumb texture is subtly sweet with a nutty fruit flavour that melts in your mouth. You don't have to icing this loaf although drizzled with a simple glaze icing gives it a more celebratory feel whatever the day or occasion. 

Fruit and Nut Loaf

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2 cups unbleached all purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

1/2 cup dark brown sugar, packed

1 cup mixed chopped nuts

1 cup mixed dried berries

1 egg, well beaten

1 cup milk

1 teaspoon vanilla extract

1/4 cup melted butter, slightly cooled

1/4 teaspoon baking soda, dissolved in 1 teaspoon warm water

Preheat oven to 350ºF. Lightly grease and flour a 3 lb. loaf tin and line the bottom with baking parchment or lightly grease and flour two standard, 2 lb, loaf tins and line the bottom with baking parchment.  

In a large bowl combine the flour, baking powder, salt, brown sugar, chopped nuts and dried berries together. 

Create a well in the centre and add the egg, milk, vanilla, melted butter and the baking soda water. Using a wooden spoon, stir until everything is mixed and blended together. 

Pour into the prepared loaf tin or tins and allow the batter to stand covered in a warm place for 20 minutes before baking.

Baking in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. 

Notes: dark pans bake things more quickly than lighter pans and ovens vary so baking times may vary. 

Cheesy Tomato Herb Loaf

Exceptionally savoury and perfect to pack for summer picnics, enjoyed thinly sliced with afternoon tea and sandwiches. Sliced thickly and slathered with melted butter and crushed garlic and toast in the oven creating savoury garlic toast slices. You can vary the herbs and cheese depending on taste.   

Cheesy Tomato Herb Loaf

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1 1/2 cup self raising flour, sifted

1 teaspoon dry English mustard

2 tablespoons chopped herbs (chives, thyme, basil, sage, parsley)

1 - 2 tablespoons dried tomato or chopped sun-dried tomatoes

1 cup mature cheddar cheese, grated

1/4 stick of butter

1 egg, beaten

2/3 cup water

Preheat oven to 375ºF. Grease and flour a loaf pan and line the bottom with baking parchment paper.

Mix together the flour, mustard, herbs and cheese. Melt the butter, add to the mixture with the egg and water and mix to a soft, wet, cake-like dough.

Turn into the prepared pan and bake for 30 to 45 minutes until well risen and golden brown. Remove from the oven and cool on a wire rack. Serve warm or cold with butter. 

This week has been a nice one so far, for us. - JD