Pineapple macadamia bread

Yield: 1 Servings

Measure 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

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

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