Pineapple Macadamia Bread

Pineapple Macadamia Bread

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  • Prep Time


  • Total Time


  • Servings



  • cups all-purpose flour

  • 2

    teaspoons baking powder

  • ¼

    teaspoon baking soda

  • ½

    teaspoon salt

  • ¾

    cup firmly-packed brown sugar

  • 3

    tablespoons soft butter

  • 2


  • ¾

    cup coarsely chopped macadamia nuts

  • 1

    cup (8-ounce can) crushed pineapple, DO NOT DRAIN


Preheat oven to 350 degrees F. Either butter or spray one 9x5-inch loaf pans. Into a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the brown sugar, butter, and eggs until fluffy. Using a rubber spatula, stir in 1/2 the flour mixture and 1/2 the nuts. Stir in the crushed pineapple (with juice). Stir in the remaining 1/2 flour mixture and 1/2 nuts, stirring until well blended. Pour the batter into the prepared loaf pan and bake in the center of the oven. Bake approximately 50 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.


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