Prep 15 mins
Cook 1 hr
- 1 3⁄4 cups sifted flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 3⁄4 cup coarsely chopped macadamia nuts
- 3⁄4 cup brown sugar, firmly packed
- 3 tablespoons soft butter or 3 tablespoons margarine
- 2 eggs
- 1 cup finely chopped fresh pineapple (packed firmly, with pineapple bits and juice)
- Sift together the first four ingredients.
- Add nuts to the dry mixture.
- Cream together sugar, butter and eggs until fluffy.
- Stir in half the flour mixture.
- Add pineapple.
- Blend in the remaining flour mixture and pour onto a well greased 9x5x3 inch pan.
- Combine 2 tbsp sugar and 1/2 tsp cinnamon and sprinkle on top of the bread mixture.
- Bake at 350 degrees for one hour.
This was good, but not quite sweet enough for me. Also, I may have needed to bake it just a little longer. It was very moist (sticky) and didn't hold together very well. I'll share it with coworkers tomorrow and get more feedback. Chilling it may make a difference in texture.
What a terrific bread! I only had about a 1/2 cup of pineapple, so I added 1 mashed banana to make up the difference. It was nice and sweet owing to the pineapple. I like this recipe because it is lower in fat and sugar than other quick breads. I subbed whole wheat pastry flour for 3/4 cup of the white flour with good results. The bread didn't rise all that well though, I may make it in a slightly smaller pan next time. I think this would be good with some toasted coconut mixed in or sprinkled (raw) on top instead of cinnamon sugar.