Pineapple Nut Bread tastes more like cake than bread – my husband loves it! This wonderful quick bread has a true Hawaiian taste with lots of luscious pineapple and macadamia nuts.
Pineapple Nut Bread is from the 1965 cookbook, A Treasury of Great Recipes, by Mary and Vincent Price. Vincent Price was an actor of movie horror fame was also known as a gourmet cook and cookbook author. He liked to serve this Pineapple Nut Bread in thin slices with a cup of coffee at any time of the day or night.
This is one of my favorite cookbooks in my collection and a cookbook that I highly recommend!
Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.
More of Linda’s great Bread Recipes for your bread making.
- 1 3/4 cup 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 butter, softened
- 2 eggs
- 3/4 cup macadamia nuts, coarsely chopped*
- 1 cup (8-ounce can) crushed pineapple, DO NOT DRAIN
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Preheat oven to 350 degrees F. Either butter or spray one 9x5-inch loaf pans.
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Into a bowl, sift together the flour, baking powder, baking soda, and salt.
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In another bowl, cream together the brown sugar, butter, and eggs until fluffy.
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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.
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Pour the batter into the prepared loaf pan.
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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.
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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 internal 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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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.
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Makes 1 loaf.
* You may substitute your favorite nuts, if desired.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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Source: This recipe is originally from the Hotel Hana-Maui in Maui, Hawaii.