September 16, 2017
Breads, Comfort Food, Nuts/Seeds,
Macadamia Nut, Fruit, Pineapple, Budget-Friendly, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Winter, Oven Bake, Vegetarian, Canned Fruit, Quick Breads, Flour, Kosher Dairy more
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"This is a high altitude recipe, so flour and baking powder ingredients and oven temp may need to be adjusted if cooking at sea level.
Recipe source: The New High Altitude Cookbook"
Preheat oven to 375 degrees F.
Butter a 9 x 5 x 3 inch loaf pan with 1 tablespoon butter. Sprinkle with 1/4 cup macadamia nuts and 1 tablespoon sugar
In a mixing bowl cream remaining butter (1/2 cup) with remaining sugar (3/4 cup). Beat in egg, pineapple, milk, vanilla and lemon peel.
In a separate bowl sift the dry ingredients together (flour - baking soda).
Combine the dry ingredient wit the wet and mix until moistened. Add remaining nuts and stir until blended.
Pour batter into prepared pan.
Bake for 1 hour or until toothpick inserted in center comes out clean. Let cool in pan.
To serve: invert on plate so crunchy layer becomes the top of the bread.
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