Vincent Price's Pineapple Nut Bread

Submitted by Lorraine of AZ

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Yields: 2 loaves

ingredients

• 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

• Topping

• 4 tablespoons sugar
• 1 teaspoon ground cinnamon

directions

1. Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
2. Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.