1 hr 20 mins
Lorraine of AZ's Note:
This is a fantastic bread, really more of a cake, which comes from the cookbook actor Price wrote with his wife. As might be suspected, the Prices got this recipe direct from a resort hotel in Hawaii. The recipe makes two generous loaves.
My Private Note
Units: US | Metric
- 3 1/2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups macadamia nuts, coarsely chopped
- 6 tablespoons butter, room temperature
- 1 1/2 cups light brown sugar, packed
- 2 eggs
- 2 cups canned crushed pineapple, including the juice
- 1Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
- 2Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
- 3In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth.
- 4Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
- 5Divide the batter into the two prepared pans. Combine the topping ingredients. Sprinkle half of the topping over the batter in each pan. Bake in preheated oven for 50-60 minutes or until the bread tests done. Let cool for 5 minutes, then turn out on a rack to cool.
- 6NOTE: I find that when I turn out these loaves, much of the topping falls off. So I have started putting the topping in the middle of the loaves! I put approximately 1/4 of the batter in each pan, sprinkle 1/2 of the topping into each pan and top with another 1/4 of the batter.
Browse Our Top Quick Breads Recipes
Nutritional Facts for Vincent Price's Pineapple Nut Bread
Serving Size: 1 (1725 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2702.7
- Calories from Fat 1062
- Total Fat 118.0 g
- Saturated Fat 35.9 g
- Cholesterol 303.0 mg
- Sodium 2595.4 mg
- Total Carbohydrate 390.5 g
- Dietary Fiber 17.1 g
- Sugars 207.9 g
- Protein 38.3 g