Pineapple Macadamia Nut Bread

Bally High! This sweet and luscious bread will whisk you away to the South Pacific. Pineapple and macadamia nuts are together again!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan and line with wax paper.

Step: 2

In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice and pineapple; mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into prepared pan.

Step: 3

Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.

Per Serving: 358 calories; protein 6.1g; carbohydrates 45.6g; fat 17.5g; cholesterol 62mg; sodium 108.5mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.