Pineapple-Macadamia Nut Bread
Yield
18 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| ¾ | cup |
pineapple juice
|
|
| ½ | cup |
pineapple, canned, crushed
undrained |
* |
| 1 | tablespoon |
baking powder
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
macadamia nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 177 | ml |
pineapple juice
|
|
| 118 | ml |
pineapple, canned, crushed
undrained |
* |
| 15 | ml |
baking powder
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
macadamia nuts
chopped |
*
|
Directions
Combine eggs, sugar, oil, juice and pineapple.
Mix well. Sift baking powder with flour and mix into pineapple mixture.
Fold in nuts. Pour into greased waxed-paper-lined 9- x 5-inch loaf pan and bake at 350℉ (180℃) about 50 minutes.
Or fill greased muffin pans ¾ full and bake 25 minutes.
Makes 1 loaf or 18 muffins
