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Pineapple Nut Bread

August 7, 2012
  • 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

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