I adapted this delicious Pineapple Nut Bread
recipe from the 1965 cookbook,
A Treasury of Great Recipes, by Mary and Vincent Price. This recipe is originally from the
Hotel Hana-Maui in Maui, Hawaii. This is one of my favorite cookbooks in my collection and one
that I highly recommend. My husband says this bread tastes more like cake than bread. He loved it!
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Quick Breads.
Check out all of Linda's great
Bread Recipes for your bread making.
Pineapple Nut Bread Recipe
Recipe Type:
Quick Bread,
Pineapple,
Macadamia Nuts
Yields: 1 loaf
Prep time: 20 min
Cook time: 50 min
Ingredients:
1 3/4 cups all-purpose
flour
2 teaspoons
baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup firmly-packed brown
sugar
3 tablespoons soft butter
2
eggs
3/4 cup coarsely chopped macadamia nuts*
1 cup (8-ounce can) crushed pineapple, DO NOT DRAIN
* You may
substitute your favorite nuts, if desired.
Preparation:
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. NOTE: Bake all quick breads as soon
as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the
heat in the top third of the oven will be too intense.
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.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic
wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes 1 loaf.
