Luscious Luau Bread

This bread machine loaf tastes like a Hawaiian vacation. Crushed pineapple, shredded coconut, chopped macadamia nuts, and a hint of cinnamon all go into the pan with bread flour and brown sugar. The machine does everything else.

Draining the pineapple thoroughly is the single most important step. Excess juice throws off the liquid ratio and produces a dense, gummy loaf that never rises properly. You can substitute up to two-thirds of the water with the drained pineapple juice for stronger tropical flavor, but measure carefully.

Shredded carrots might seem out of place, but they add natural sweetness and moisture to the crumb without any detectable carrot flavor. It’s the same trick that makes carrot cake so tender. You’ll see flecks of orange throughout the sliced loaf, which adds to the tropical look.

Macadamia nuts bring a rich, buttery crunch that you won’t get from walnuts or pecans. They’re softer than most nuts and melt into the bread slightly as it bakes, creating little pockets of richness.

Use the sweet bread setting with a light crust. The brown sugar and fruit make this dough brown faster than plain bread, and a regular crust setting can burn the outside.

Chef Tips

• Add ingredients in the order your machine recommends. Most want liquids on the bottom, flour next, then yeast on top.
• Check the dough ball after 10 minutes of kneading. Pineapple moisture varies, so you may need a tablespoon more flour if it looks too wet.
• Chop the macadamia nuts coarsely. Fine pieces disappear into the crumb and you lose the crunch.
• Let the loaf cool completely before slicing. Warm tropical bread crumbles easily.

Variations

• Add dried mango or papaya pieces for even more tropical fruit flavor.
• Swap macadamia nuts for cashews if macadamias aren’t available.
• Use coconut milk in place of water for an even richer coconut presence throughout.