This Hawaiian Macadamia Bread is a delightful fusion of tropical flavors and comforting bakery textures. Unlike traditional yeast breads, this quick bread relies on baking powder and soda for a tender, cake-like crumb that stays incredibly moist. The star ingredients&# 226;ÂÂcrushed pineapple, flaked coconut, and chopped macadamia nutsâÂÂprovide bursts of sweetness and a satisfying crunch in every bite. ItâÂÂs perfect for breakfast with a cup of coffee, as an afternoon snack, or even as a dessert paired with ice cream. The rich aroma of vanilla and toasted coconut fills the kitchen while it bakes, making it an irresistible treat for any occasion.
Hawaiian Macadamia Bread
Description
This Hawaiian Macadamia Bread is a delightful fusion of tropical flavors and comforting bakery textures. Unlike traditional yeast breads, this quick bread relies on baking powder and soda for a tender, cake-like crumb that stays incredibly moist. The star ingredients&# 226;ÂÂcrushed pineapple, flaked coconut, and chopped macadamia nutsâÂÂprovide bursts of sweetness and a satisfying crunch in every bite. ItâÂÂs perfect for breakfast with a cup of coffee, as an afternoon snack, or even as a dessert paired with ice cream. The rich aroma of vanilla and toasted coconut fills the kitchen while it bakes, making it an irresistible treat for any occasion.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC) and grease a 9x5-inch loaf pan with butter or non-stick spray.
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Drain the crushed pineapple thoroughly, reserving exactly 1 cup of the pineapple juice for the batter.
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In a medium bowl, whisk together the unsifted all-purpose flour, baking powder, baking soda, and salt; set aside.
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In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
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Beat the eggs into the butter mixture one at a time until fully incorporated.
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Add half of the flour mixture to the wet ingredients and mix until just combined, then pour in the reserved pineapple juice.
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Fold in the remaining flour mixture gently until no dry streaks remain, being careful not to overmix.
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Stir in the vanilla extract, flaked coconut, chopped macadamia nuts, and the well-drained crushed pineapple.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 750.7kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 3.7g19%
- Cholesterol 0.0mg0%
- Sodium 1988.6mg83%
- Total Carbohydrate 138.1g47%
- Dietary Fiber 4.9g20%
- Sugars 0.6g
- Protein 18.1g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The provided ingredient list appears incomplete for the described recipe. Standard versions of this recipe typically include sugar, eggs, vanilla extract, flaked coconut, and chopped macadamia nuts in addition to the listed flour, leavening agents, salt, and butter. Please ensure you have these ingredients on hand before starting.
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap tightly in plastic wrap and foil and freeze for up to 3 months.
Tips: Ensure the pineapple is well-drained to prevent the batter from becoming too wet, which can result in a dense loaf. Do not overmix the batter after adding the flour, as this can make the bread tough.
