Pineapple macadamia bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Sifted all-purpose flour |
| 4 | teaspoons | (1 tablespoon plus 1 teaspoon) baking powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1½ | cup | Coarsely chopped unsalted macadamia nuts |
| 6 | tablespoons | (3/4 stick) butter, softened |
| 1½ | cup | Light brown sugar, firmly packed |
| 2 | Eggs | |
| 2 | cups | Canned crushed pineapple (undrained) |
| ¼ | cup | Granulated sugar |
| 1 | teaspoon | Ground cinnamon |
Directions
I've been making this recipe since I was a teenager. It originally appeared in that big, beautiful cookbook by Mary and Vincent Price.
I consider it somewhat closer to a coffee cake than to a standard fruit bread. In any event, folks here have loved it. It can be mailed, and is nice for Easter gifts. (You could make smaller loaves using mini loaf pans; just make sure to bake it for less time.) 1. Preheat oven to 350 degrees F.
2. Butter two (1-pound) loaf pans.
3. Sift dry ingredients into large bowl.
4. Stir in macadamia nuts.
5. In mixing bowl, cream butter with brown sugar.
6. Add eggs; continue beating until mixture is smooth.
7. Stir in one-half of the flour-nut mixture.
8. Stir in crushed pineapple (including juice).
9. Add remaining flour-nut mixture, continuing to stir until it is well-blended.
10. Pour batter into prepared pans.
11. Combine granulated sugar with cinnamon. Sprinkle evenly over loaves.
12. Place pans in oven and bake until done (50 - 60 minutes).
13. Leave loaves in pan for 5 minutes, then invert onto wire rack to cool.
Posted to EAT-L Digest 13 Mar 97 by Teasel <teasel@...> on Mar 14, 1997