Pineapple, Coconut, and Macadamia Nut Bread

Pineapple Nut Bread
Pineapple Nut Bread Diana Rattray
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
329 Calories
16g Fat
43g Carbs
6g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 329
% Daily Value*
Total Fat 16g 20%
Saturated Fat 7g 35%
Cholesterol 62mg 21%
Sodium 285mg 12%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 9%
Total Sugars 20g
Protein 6g
Vitamin C 2mg 10%
Calcium 83mg 6%
Iron 2mg 11%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 (8-ounce) can crushed pineapple, undrained

  • 3/4 cup granulated sugar

  • 2 1/2 cups (11 1/2 ounces) all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 6 tablespoons melted butter

  • 1 cup flaked coconut, or grated coconut

  • 3/4 cup chopped macadamia nuts, divided

  • 3 1/2 teaspoons cinnamon sugar ( 1/2 teaspoon of cinnamon with 1 tablespoon of granulated sugar)

Steps to Make It

  1. Heat oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.

  2. 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.

  3. 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.

  4. Remove the pineapple bread to a rack to cool completely.

  5. Carefully turn the bread out of the pan and wrap in foil. If freezing, seal the wrapped bread in a freezer bag.