Paula Deen's Hawaiian Bread
Recipe: #20224
July 19, 2015
Categories: Breads, Macadamia Nut, Pineapple, Brunch, Fathers Day, Mothers Day, Picnic, Potluck, Oven Bake, Kosher, Non-Dairy, Vegetarian, Quick Breads, more
"I've made many of these kinds of quick breads but this is one of the best, so moist, so tasty! Makes two 9x5 loaves"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (92 g)
- Calories 311.6
- Total Fat - 19.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 26 mg
- Sodium - 163.2 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 1.5 g
- Sugars - 18.6 g
- Protein - 3.3 g
- Calcium - 15.5 mg
- Iron - 0.8 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350.
Step 2
Grease and flour 2 9x5" loaf pans.
Step 3
Beat oil and eggs at medium speed until thick and well blended, 3 minutes.
Step 4
Add mashed banana, pineapple and vanilla until combined.
Step 5
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Gradually
Step 6
Add to wet mixture, beating until combined. Stir in coconut and nuts.
Step 7
Divide the batter into prepared pans.
Step 8
Bake 50-55 minutes or until tester inserted in center comes out clean. Cool in pans for 10 minutes.
Step 9
Remove from pans and cool completely on wire rack.
Tips
No special items needed.
0 Reviews
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