Pineapple Date Bread

Do you ever have those days when you have so much to say but don’t even know where to start?  Yeah, this is one of those days for me.  I have a million things to tell you guys but just don’t know where to start, or if I can even fit it in one post.  Maybe I’ll just write to you in jibberish, or maybe I’ll just be straight and to the point.  I think I’m having writer’s block, or maybe my brain is just full.  Bear with me.

1st thing to tell you about:

Jacob D Cox.

He’s cool.  Actually, he’s super fantastic awesome.

We’ve known each other since high school and even though we hadn’t seen each other in over 5 years, when he asked if he could shoot some photos of my baking, I knew that we would reconnect right away.  And we did!

At first I was beyond nervous.  Does he know how unorganized I am when I bake?  Does he know that I usually forget ingredients (see this post for example)? What if he takes a picture and I look like I have no clue what I’m doing?  What if he hates what I make?

You know what?  It didn’t happen.  NONE OF IT.  Did everything happen seamlessly and perfectly?  No.  But, did we have fun?  Yes!

Here’s what I decided to make for us:

Pineapple Date Bread from The Legendary Illinois Cookbook



  • 2 C sifted all purpose flour
  • 1 T baking powder
  • 1/2 tspn salt
  • 3/4 C sugar
  • 4 T butter, softened
  • 3/4 C fresh pineapple (or drained, canned, crushed pineapple)
  • 1/2 tspn vanilla extract
  • 1 C chopped dates

Preheat oven to 325° F.
If you are using fresh pineapple check out this video on how to cut it.  Once it’s been cut, throw a few slices in a food processor or blender, and pulse a few times.  Make sure you do not over pulse or you will have pineapple foam instead (which is great as an ice cream topping!).  If you are using already crushed pineapple then omit this step. Butter and flour a 9x5x2 3/4 inch loaf pan.  Sift together all your dry ingredients into a mixing bowl.  With a paddle attachment, add butter, pineapple and vanilla; beat for 2 minutes.  Add eggs; beat 2 minutes.  Add dates, mix.  Pour into prepared pan.  Bake 1 1/2 hours.  You will know it’s done when you stick a toothpick in and it comes out clean.


Let me be honest with you.  Usually when I post a recipe it’s my first time making it.  There are a few things things that I will make over and over, but really I like to try new things.  A downside to this is that sometimes things don’t come out exactly as planned.  I’m sure you are wondering where the dates went.  They sank.  Yup, sank right to the bottom of the pan.  I looked it up and found this tip:  warm the dried fruit for a bit in the oven and then toss them lightly in flour.  I’ll be sure to try that next time!

See, nobody’s perfect, not even a culinary graduate.  So when you make mistakes, learn from them and try again.

*All photos by Jacob D Cox. Check out Jacob’s work at


Mistakes are the portal of discovery. -James Joyce





1 Comment (+add yours?)

  1. Leah
    Aug 09, 2011 @ 14:50:16

    I haven’t seen that boy in forever!! Glad you guys got together…those are great photos. And the bread looks YUMMY!!! Mail me a piece, would ya? ;)


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