Pineapple Bread

Ingredients

350 gr flour
150 gr sugar
14 gr baking powder
2 gr salt
1 egg
80 ml milk
75 gr butter
250 gr pineapple
150 gr dates
120 gr walnuts

Instructions

Stir together flour, sugar, baking powder and salt. In another bowl, combine egg, milk, butter, pineapple, dates and nuts with a wooden spoon. Stir fruit mixture into dry ingredients until moistened. Pour into well-greased and floured bread 'n cake pan, cover. Place in slow cooker. Cover and bake on High 3-4 hours or until tested done with a wooden pick.

Remove pan and uncover. Let stand for 5 minutes. Unmold on cake rack. To store, wrap in aluminum foil and refrigerate. Recipe suitable for 3- half or 5 litre slow cooker.