Fresh Pineapple Nut Bread
Pineapple Nut Bread recipe
Yield
12 servingsPrep
15 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine, softened |
|
| 2 | large | eggs |
|
| ¾ | cup |
brown sugar
packed |
*
|
| 1 ¾ | cups | all-purpose flour |
|
| 2 | teaspoons | baking powder |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | baking soda |
|
| ¾ | cup |
macadamia nuts
coarsely chopped |
*
|
| 1 | cup |
pineapple, fresh
fresh, finely chopped |
*
|
| 1 | tablespoon | sugar |
|
| ¼ | teaspoon |
cinnamon
ground |
|
Trans-fat Free
Directions
In a mixing bowl, beat butter, eggs and brown sugar.
Combine the flour, baking powder, salt, baking soda and nuts; stir half into egg mixture.
Add pineapple, then remaining flour mixture.
Pour into a greased 8x4x2 inch; loaf pan.
Combine sugar and cinnamon; sprinkle over loaf.
Bake at 350℉ (180℃) for 50 to 55 minutes or until bread tests done.
Cool on a wire rack.
Comments
