Vincent Price's Pineapple Nut Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
2 loaves
ingredients
- 828.06 ml flour
- 19.71 ml baking powder
- 2.46 ml baking soda
- 4.92 ml salt
- 354.88 ml macadamia nuts, coarsely chopped
- 88.74 ml butter, room temperature
- 354.88 ml light brown sugar, packed
- 2 eggs
- 473.18 ml canned crushed pineapple, including the juice
-
Topping
- 59.16 ml sugar
- 4.92 ml ground cinnamon
directions
- Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
- Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
- In 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.
- Stir 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.
- Divide 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.
- NOTE: 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.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale