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Pineapple Nut Bread

Source of Recipe


From "A Treasury of Great Recipes" by Mary and Vincent Price



List of Ingredients



• 1 pound flour *
  
• 4 tsp baking powder
  
• ½ tsp baking soda
  
• 1 tsp salt
  
• 1½ cups coarsely chopped macadamia nuts
  
• 6 Tbsp soft butter
  
• 1½ cups light brown sugar, firmly packed
  
• 2 eggs
  
• 2 cups canned crushed pineapple, including juice
  
• 4 Tbsp sugar
  
• 1 tsp cinnamon
  






Instructions



1. Preheat oven to 350° F. Butter two 1-pound loaf pans.
   
   
2. Sift the flour and measure out 3½ cups. Sift together the measured flour, baking powder, baking soda and salt. Stir in the macadamia nuts. In mixing bowl, cream butter and brown sugar. Beat in the eggs, and continue to beat until mixture is smooth. Stir in half of the flour-nut mixture. Stir in the crushed pineapple, including juice. Stir in the remaining flour-nut mixture; stir until well blended.
   
   
3. Divide batter into the prepared pans. Combine sugar and cinnamon. Sprinkle half the cinnamon-sugar over the batter in each pan and bake 50 to 60 minutes. Let cool for 5 minutes, then turn out on cake rack to cool.
   
   Makes two 1-pound loaves.
   
   






Final Comments


* One pound flour equals 4 cups, sifted. The idea here is to sift the flour first, and then measure out 3½ cups.