Advertisement

Pineapple Nut Bread

August 7, 2012
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on facebook
Share on twitter
Share on pinterest
Share on email

– 3 ½ cups sifted flour
– 4 teaspoons baking powder
– ½ teaspoon baking soda
– 1 teaspoon salt
– 1 ½ cups coarsely chopped macadamia nuts
– 6 tablespoons of butter, softened
– 1 ½ cups light brown sugar, firmly packed
– 2 eggs
– 2 cups crushed pineapple with juice
– 4 tablespoons sugar
– 1 teaspoon cinnamon

Preparation:

Preheat over to 350 degrees. Butter two 1-pound loaf pans. Sift together the measures flour, baking powder, baking soda, and salt. Stir in macadamia nuts. In a separate bowl, cream butter and sugar. Beat in eggs and continue to beat until mixture is smooth. Stir in half the flour-nut mixture, and stir until well-blended. Divide batter into the prepared pans. Combine sugar and cinnamon. Sprinkle half the sugar-cinnamon mixture over batter in each pan and bake for 50 to 60 minutes, or until bread tests done. Let cool for 5 minutes, then turn out on cake rack to cool.

Makes 2 (1-pound) loaves

Advertisement
Advertisement

More Uncategorized

Advertisement