Pineapple Macadamia Bread
Recipe: #28164
September 16, 2017
Categories: Breads, Macadamia Nut, Pineapple, Brunch, Oven Bake, Vegetarian, Canned Fruit, Quick Breads, Flour, Kosher Dairy, more
"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"
Ingredients
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 by Step Method
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
No special items needed.