Fresh Pineapple Nut Bread

Submitted by Theresa Thunderbird

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 1 loaf

ingredients

• 414.03 ml sifted flour
• 9.85 ml baking powder
• 2.46 ml salt
• 1.23 ml baking soda
• 177.44 ml coarsely chopped macadamia nuts
• 177.44 ml brown sugar, firmly packed
• 44.37 ml soft butter or 44.37 ml margarine
• 2 eggs
• 236.59 ml finely chopped fresh pineapple (packed firmly, with pineapple bits and juice)

directions

1. Sift together the first four ingredients.
2. Add nuts to the dry mixture.
3. Cream together sugar, butter and eggs until fluffy.
4. Stir in half the flour mixture.
5. Add pineapple.
6. Blend in the remaining flour mixture and pour onto a well greased 9x5x3 inch pan.
7. Combine 2 tbsp sugar and 1/2 tsp cinnamon and sprinkle on top of the bread mixture.
8. Bake at 350 degrees for one hour.

Reviews

[Kosher Kook 2]

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.

 

[SassyStew]

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.