This tasty bread is a tropical treat for the holidays, with macadamia nuts, crushed pineapple, and grated coconut.
Take the bread along to a party or potluck or have it on hand for holiday guests. This bread slices much more neatly when it's completely cooled. Wrap the cooled pineapple bread in foil and store it in the refrigerator.
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 can (8 ounces) crushed pineapple, undrained
- 3/4 cup granulated sugar
- 2 1/2 cups all-purpose flour, 11 1/2 ounces
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons melted butter
- 1 cup grated coconut or flaked coconut
- 3/4 cup chopped macadamia nuts, divided
- 1/2 teaspoon of cinnamon blended in 1 tablespoon of granulated sugar
Heat oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.
In a mixing bowl, beat the eggs lightly; beat in the milk, vanilla, pineapple, and sugar. Combine the flour, baking powder, salt, and baking soda. Stir into the first mixture until moistened. Stir in the butter, coconut, and all but 1 to 2 tablespoons of the chopped macadamia nuts, stirring just until well blended. Sprinkle with 1 to 2 tablespoons of reserved macadamia nuts and sprinkle with a cinnamon-sugar mixture.
Spoon the batter into the prepared pan. Bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in the center.
Remove the pineapple bread to a rack to cool completely.
Carefully turn the bread out of the pan and wrap in foil. If freezing, seal the wrapped bread in a freezer bag.