Pineapple Macadamia Nut Bread
A moist and flavorful pineapple bread infused with crunchy macadamia nuts and cinnamon, perfect for breakfast, snack, or dessert, appealing to tropical and nut lover alike.
Ingredients
- 3 1/2 cups all-purpose flour ⓘ
- 4 tablespoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 1/2 cups chopped macadamia nuts ⓘ
- 6 tablespoons butter, softened ⓘ
- 1 1/2 cups light brown sugar, firmly packed ⓘ
- 2 eggs ⓘ
- 2 cups canned crushed pineapple, with juice ⓘ
- 4 tablespoons sugar ⓘ
- 1 teaspoon cinnamon ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Butter two 1-pound loaf pans.
- Sift the all-purpose flour, baking powder, baking soda, and salt together.
- Stir in the chopped macadamia nuts.
- In a separate bowl, cream softened butter and light brown sugar until smooth.
- Stir in the eggs and beat until well combined.
- Alternately add half of the flour-nut mixture, crushed pineapple with juice, and the remaining flour-nut mixture, mixing thoroughly after each addition.
- Divide the batter evenly into the prepared loaf pans.
- Combine sugar and cinnamon, then sprinkle over the batter in each pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then turn out onto a wire rack.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don’t have macadamia nuts, walnuts or pecans can be great substitutes. To enhance the flavor, you can also add a teaspoon of vanilla extract to the batter. Additionally, ensure the butter is at room temperature for easier creaming with the sugar.
Serving Suggestions
This Pineapple Macadamia Nut Bread is delightful on its own but can be enhanced with a spread of cream cheese or butter. Serve it as a breakfast treat or a snack alongside a cup of tea or coffee. It also pairs beautifully with the Cinnamon Chocolate Sheet Cake for a sweet dessert platter.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. You can store it at room temperature for up to 3 days or refrigerate it for up to a week. To reheat, slice and warm in a toaster or microwave until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Macadamia Nut Bread contains roughly 2037 calories, with 19g protein, 177g carbohydrates, and 140g fat. It is an excellent source of calcium (42% of the Daily Value), iron (40% of the Daily Value), and protein (37% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1458mg per serving (63% 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 you'll need to crush it and ensure you include the juice. Fresh pineapple may add a slightly different texture, so adjust the baking time accordingly.
How can I make this bread healthier?
To make this bread healthier, consider substituting whole wheat flour for half of the all-purpose flour and reducing the sugar slightly. You could also use unsweetened applesauce in place of some butter for moisture without adding too much fat.
Can I freeze Pineapple Macadamia Nut Bread?
Absolutely! Once cooled, wrap the bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight in the refrigerator before serving.
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).