Recipe - Pineapple Macadamia Bread

3 One half cup Sifted allpurpose flour
4 teaspoon (1 tablespoon plus 1
teaspoon) baking powder
1 teaspoon Salt
One half teaspoon Baking soda
1 One half cup Coarsely chopped unsalted
macadamia nuts
6 tablespoon (Three fourths stick) butter, softened
1 One half cup Light brown sugar, firmly
packed
2 Eggs
2 cup Canned crushed pineapple
(undrained)
One fourth cup Granulated sugar
1 teaspoon Ground cinnamon

I've been making this recipe since I was a teenager. It originally appeared
in that big, beautiful cookbook by Mary and Vincent Price.

I consider it somewhat closer to a coffee cake than to a standard fruit
bread. In any event, folks here have loved it. It can be mailed, and is
nice for Easter gifts. (You could make smaller loaves using mini loaf pans;
just make sure to bake it for less time.)

1. Preheat oven to 350 degrees F.

2. Butter two (1pound) loaf pans.

3. Sift dry ingredients into large bowl.

4. Stir in macadamia nuts.

5. In mixing bowl, cream butter with brown sugar.

6. Add eggs; continue beating until mixture is smooth.

7. Stir in onehalf of the flournut mixture.

8. Stir in crushed pineapple (including juice).

9. Add remaining flournut mixture, continuing to stir until it is
wellblended.

10. Pour batter into prepared pans.

11. Combine granulated sugar with cinnamon. Sprinkle evenly over loaves.

12. Place pans in oven and bake until done (50 60 minutes).

13. Leave loaves in pan for 5 minutes, then invert onto wire rack to cool.
Posted to EATL Digest 13 Mar 97 by Teasel teasel@JUNO.COM on Mar 14,
1997