Fresh Pineapple Nut Bread
Submitted by sissy
Fresh pineapple nut bread folds juicy pineapple and crunchy macadamia nuts into a brown-sugar quick bread, with a cinnamon-sugar crust baked right on top. A tropical, tender loaf that tastes like a Hawaiian morning.
YIELD
12 servingsPREP
15 minCOOK
55 minREADY
1 hrsFresh pineapple is the move here, not canned. Finely chopped and folded into the batter, it keeps this quick bread moist and threads sweet-tart tropical flavor through every slice.
Pair that with macadamia nuts, buttery and rich, and the loaf leans full Hawaiian. Brown sugar deepens the sweetness with a soft molasses note plain white sugar wouldn’t give.
A simple cinnamon-sugar topping, sprinkled on before baking, sets into a faintly crisp, fragrant crust that crackles when you cut in.
A quick-bread tip worth following: the batter takes half the dry mix, then the pineapple, then the rest. Going in stages keeps you from overmixing, which is what keeps the crumb tender instead of tough and dense.
Cool it fully on a rack before slicing so it sets up and cuts clean. It’s lovely plain, or spread with softened butter or cream cheese.
Kitchen Tips
- Drain the chopped fresh pineapple a little so excess juice doesn’t leave the center gummy.
- Don’t overmix once the flour goes in; stir just until combined for a tender crumb.
- Toast the macadamias briefly to bring out their buttery flavor before folding them in.
Variations
- Swap the macadamias for pecans or walnuts.
- Fold in a handful of shredded coconut for an even more tropical loaf.
- Drizzle a powdered sugar and pineapple juice glaze over the cooled bread.
Ingredients
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 8×4×2 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.
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