Preparation:
Sift together the first 6 ingredients; set aside. In a medium bowl, combine
egg, egg white or yolk, sugar and vanilla, beating well until mixture is
thick. Stir in pineapple, zucchini, dates and nuts. Stir in dry ingredients.
Spoon into a greases 9 x 5 x 3-inch loaf pan or three 8 3/4 x 3 1/4 x 2-inch
loaf pans. Bake in a preheated moderate oven (350 degrees F) for about 1
hour
for large loaf pan or 35 to 40 minutes for small loaf pan, or until a tester
inserted in the center of the bread comes out clean. Cool in pan for 10
minutes, then turn out onto a wire rack to finish cooling. When bread is
cool, wrap in aluminum foil, securing tightly. Allow to stand for 24 hours.
To serve, cut into thin slices. To store, wrap in aluminum foil and
refrigerate for up to one week or freeze for up to 3 months.
NOTE: If using honey, batter will be more runny; may have to bake bread an
additional 10 to 15 minutes.
NOTE: May use 3 egg whites, if desired. Or, may use the equivalent in egg
substitute (i.e. Egg Beaters) to equal 1 egg plus 1 egg white or egg yolk,
if
desired.
NOTE: May reduce oil to 1/4 cup; add 1/4 cup unsweetened pineapple or peach
or pear juice/nectar to batter. Or, may substitute 1/2 cup Smuckers baking
shortening and oil replacement for oil.
VARIATIONS: Omit pineapple and use 1 cup finely chopped peeled firm ripe
peaches or nectarines or pears. Or Omit zucchini and use 1 cup shredded
peeled carrot. |
