Pineapple Macadamia Bread Recipe

Name: Pineapple Macadamia Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. flour; 2 Tbsp. baking powder; 1/2 tsp. salt; 1/4 tsp. baking soda; 3/4 c. sugar; 3 Tbsp. butter; 2 eggs; 1 c. small pineapple chunks with juice; 3/4 c. macadamia nuts; 2 Tbsp. sugar; 1/2 tsp. cinnamon

Servings: persons

1 1/2 c. flour
2 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 c. sugar
3 Tbsp. butter
2 eggs
1 c. small pineapple chunks with juice
3/4 c. macadamia nuts
2 Tbsp. sugar
1/2 tsp. cinnamon

1
Preheat oven to 350u00b0.
2
Grease a 9 1/2-inch loaf pan.
3
Combine flour, baking powder, salt and baking soda.
4
In mixing bowl gradually beat 3/4 cup sugar into butter.
5
Add eggs, one at a time, beating after each addition until smooth.
6
Sift in about 1/2 flour mixture.
7
Stir just until moistened.
8
Add pineapple (in its own juice) and nuts.
9
Stir in remaining flour mixture.
10
Spoon batter into pan.
11
Combine 2 tablespoons sugar and cinnamon.
12
Sprinkle over batter.
13
Bake 60 to 70 minutes.

716

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. flour, 2 Tbsp. baking powder, 1/2 tsp. salt, 1/4 tsp. baking soda, and more.

Yes, Pineapple Macadamia Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Macadamia Bread

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