Wednesday, December 21, 2011

Macadamia Nut Bread

Macadamia Nut Bread is my favorite quick bread for the holidays.  I often refer to the bread as my Hawaiian Fruit Cake.  I first discovered this recipe in the December 1980 issue of "Redbook" magazine.  The recipe was submitted by Betsy Balsley, who was the food editor of the Los Angeles Times.

I have not changed a thing in this recipe all the years I have been making it.  To me, it is perfect as is.  The little loaves are flavorful and very moist.   I cut the loaves in thin slices as serve them with a hot beverage.   I often double the recipe to give as  Christmas Presents.

Mele Kalikimaka





                                                                        Macadamia Nut Bread
                                                           "Redbook" December 1980 Betsy Balsley


Ingredients:
1 (20-ounce) can crushed pineapple, drained very well
1(9-ounce) jar macadamia nuts, chopped (about 1 1/4 cups)
1 cup packaged sweetened flaked coconut
3/4 cup all-purpose flour
1/2 teaspoon salt (reduce to 1/4 teaspoon if nuts are salted)
1/2 teaspoon baking powder
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Chopped Macadamia Nuts

















Directions:
1. Preheat the oven to 300 degrees.
2. Grease three 5x3 inch loaf pans and line bottoms with wax paper.  You can also line the pans with aluminum foil and grease.
3. Mix pineapple, nuts and coconut in a large bowl.

Pineapple, Nuts, and Coconut
















4. Whisk the flour, salt, and baking powder together in a medium bowl.
5. Pour the flour mixture over the pineapple mixture. Add sugar and mix gently until nuts and fruits are well coated.





Flour Mixture and Sugar Over Pineapple Mixture
Nuts and Fruit Mixed Well



6. Beat the eggs in a small bowl.  When foamy stir in the vanilla extract.

Foamy Eggs

















7. Pour the eggs over the nut mixture and stir until well mixed.


Eggs Poured Over Nut Mixture


















Batter in Pans

8. Spoon the batter into the prepared pans.
9. Bake 60-70 minutes.  Remove from the oven and cool on wire racks.
10. Wrap in plastic wrap or aluminum foil.
11. Store in the refrigerator.

Makes 3 small loaves.



Cooling








Little Loaf of Goodness

2 comments:

  1. This does look like a wonderful treat. I do love tropical food, especially with pineapple. The picture you have of the batter in the pan tells me that this bread is packed with all the tasty goodness that Hawaii has to offer. I have saved this winner of a recipe-great post.

    ReplyDelete
  2. Gosh, Geri, I love everything about this bread...the nuts, the coconut, the pineapple. It must taste incredible!

    ReplyDelete