Kahala Hilton'S Pineapple Macadamia Nutbread
A moist pineapple and macadamia nut bread with coconut flavor, perfect for brunch or tea time, combining tropical sweetness and crunch in every bite.
Ingredients
- 20 oz. can crushed pineapple, well drained ⓘ
- 2-1/2 cups sugar ⓘ
- 1 cup butter, softened ⓘ
- 4 eggs ⓘ
- 1/2 cup milk ⓘ
- 2-3/4 cups flour
- 3/4 teaspoon baking powder ⓘ
- 1/2 cup corn syrup ⓘ
- 1/4 teaspoon vanilla ⓘ
- 1/2 cup crushed coconut macaroons or bar type cookies ⓘ
- 1/2 to 3/4 cup raw macadamia nuts, coarsely chopped ⓘ
Instructions
- In a large mixing bowl, cream butter and sugar together until smooth.
- Beat together eggs and milk, then add to the butter mixture. Blend well.
- Add flour and baking powder, and mix lightly.
- Stir in corn syrup and vanilla.
- Add drained pineapple, crushed coconut macaroons, and coarsely chopped macadamia nuts.
- Blend well and pour into a greased and floured loaf pan.
- Bake in a preheated 350°F (175°C) oven for 1 hour and 40 minutes or until the center tests done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of softened butter. If you're short on macadamia nuts, you can substitute with walnuts or pecans for a similar texture. Make sure to drain the pineapple thoroughly to avoid excess moisture in the batter. For a tropical twist, adding a splash of coconut extract can enhance the coconut flavor from the macaroons.
Serving Suggestions
This pineapple macadamia nut bread is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a spread of cream cheese for added richness. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. For an extra touch, consider serving it with a side of Nora'S Homemade Tomato Soup to balance the sweetness with savory flavors.
Storage & Reheating
Allow the macadamia nut bread to cool completely before storing. Wrap it in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices. To reheat, simply thaw at room temperature and warm in the oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Kahala Hilton'S Pineapple Macadamia Nutbread contains roughly 336 calories, with 2g protein, 42g carbohydrates, and 14g fat. It is a good source of vitamin C (19% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain it well to remove excess juice. This will help maintain the right consistency in your bread. Additionally, fresh pineapple may have a slightly different sweetness level, so you might want to adjust the sugar in the recipe accordingly.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, it's ready. If the toothpick is wet with batter, continue baking for an additional 5-10 minutes, checking frequently. The top should be golden brown when finished.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or add it separately to help with the bread’s structure. Keep an eye on the baking time, as gluten-free flours may require slight adjustments to ensure the bread cooks through properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).