This Maple Macadamia Bread is a delightful quick bread that combines the earthy flavor of whole wheat with the rich sweetness of maple syrup. The batter is studded with crunchy macadamia nuts, providing a wonderful textural contrast to the soft, tender crumb. Topped with a glossy maple cinnamon glaze and a sprinkle of cinnamon sugar, it offers a perfect balance of sweet and savory notes. It is an excellent choice for weekend brunches, afternoon tea, or as a special accompaniment to coffee.
Maple Macadamia Bread
Description
This Maple Macadamia Bread is a delightful quick bread that combines the earthy flavor of whole wheat with the rich sweetness of maple syrup. The batter is studded with crunchy macadamia nuts, providing a wonderful textural contrast to the soft, tender crumb. Topped with a glossy maple cinnamon glaze and a sprinkle of cinnamon sugar, it offers a perfect balance of sweet and savory notes. It is an excellent choice for weekend brunches, afternoon tea, or as a special accompaniment to coffee.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Butter and flour a 9x5 inch loaf pan.
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In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
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In a separate large bowl, whisk together the beaten egg, melted butter, maple syrup, and buttermilk until smooth.
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Pour the dry ingredients into the wet ingredients and stir just until combined and smooth. Do not overmix.
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Fold in the chopped macadamia nuts.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 40-45 minutes, or until a wooden pick inserted into the center comes out clean.
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Let the bread cool in the pan on a wire rack for 5 minutes.
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While the bread cools, prepare the glaze: In a small saucepan, combine the maple syrup and unsalted butter. Heat over low heat, stirring occasionally, until the butter is melted and blended.
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In a small bowl, mix the sugar and cinnamon; set aside.
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Turn the bread out of the pan onto the wire rack.
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Using a pastry brush, brush the warm maple-butter glaze over the top and sides of the bread.
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Immediately sprinkle the cinnamon-sugar mixture evenly over the glazed bread.
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Let stand for 5 minutes to allow the glaze to set slightly, then cool completely before slicing.
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Cut into 1/2 inch thick slices and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 731.5kcal
- % Daily Value *
- Total Fat 29.3g46%
- Saturated Fat 16.5g83%
- Cholesterol 157.8mg53%
- Sodium 821.1mg35%
- Total Carbohydrate 100.8g34%
- Dietary Fiber 8.0g32%
- Sugars 0.8g
- Protein 18.8g38%
* 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
Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually for up to 3 months.
Substitutions: You can substitute walnuts or pecans for the macadamia nuts if preferred. For a dairy-free version, use a plant-based buttermilk alternative and vegan butter.
Tip: Ensure the butter for the glaze is fully melted and blended with the syrup for an even coating. Brushing the bread while it is still warm helps the glaze penetrate slightly for better flavor.
Variation: Add 1/2 teaspoon of vanilla extract to the wet ingredients for added depth of flavor.
