For 1 (9 inch) loaf you will need:

8 oz. pitted dates, finely snipped
1 can (8 oz.) crushed pineapple in syrup
1 c. chopped pecans or walnuts
1/4 c. butter
1/4 c. brown sugar, packed
2 eggs
1 tbsp. grated orange rind
1 3/4 c. all-purpose flour
1 tbsp. baking powder
3/4 tsp. salt
2/3 c. milk

Combine dates and pineapple with syrup 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 to 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.

When spread with cream cheese or cottage cheese, this moist loaf makes a delicious snack or sandwiches to serve with tea or to accompany salad.

Preparation time: 15 minutes. Oven temperature: 350 degrees. Baking time: 50 to 60 minutes.