Pineapple Macadamia Bread

8
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"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"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (134.7 g)
  • Calories 537.6
  • Total Fat - 33.1 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 61.2 mg
  • Sodium - 680.5 mg
  • Total Carbohydrate - 56.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 23.6 g
  • Protein - 7.3 g
  • Calcium - 125.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

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

Step 3

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.

Step 4

In a separate bowl sift the dry ingredients together (flour - baking soda).

Step 5

Combine the dry ingredient wit the wet and mix until moistened. Add remaining nuts and stir until blended.

Step 6

Pour batter into prepared pan.

Step 7

Bake for 1 hour or until toothpick inserted in center comes out clean. Let cool in pan.

Step 8

To serve: invert on plate so crunchy layer becomes the top of the bread.

Tips & Variations


No special items needed.

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