2 pkgs. dry active yeast
8 oz. dates, finely snipped
1 (8 oz.) can crushed pineapple
1 c. chopped pecans
1/4 c. butter
1/4 c. brown sugar, packed
2 eggs
1 tbsp. grated orange rind
1 3/4 c. flour
1 tbsp. baking powder
3/4 tsp. salt
2/3 c. milk

Combine dates and pineapple with juice in saucepan. Heat, then cook, stirring, until very thick. Remove from heat and stir in nuts. Cream butter, sugar, eggs, and rind until well blended. Mix flour, baking powder, and salt. Add to creamed mixture along with date mixture and milk, combining well. Transfer to greased and floured 9 x 5 x 3 inch loaf pan.

Bake at 350 degrees for 50-60 minutes or until pick inserted in center comes out clean. Let stand in pan 5 minutes. Then turn out on wire rack to cool.