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!
Provided by Tanja Miller
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan and line with wax paper.
- 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.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 45.6 g, Cholesterol 62 mg, Fat 17.5 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 108.5 mg, Sugar 20.7 g
LEMON-MACADAMIA NUT BREAD
Enjoy a light and lemony cousin to banana bread. Mix it up in just a few minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening.
- In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
- Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 130 mg, Sugar 11 g, TransFat 0 g
CITRUS MACADAMIA NUT BREAD
Filled with refreshing citrus flavor, quick bread makes a great mid-morning snack.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening. In large bowl, mix all ingredients except nuts and powdered sugar with spoon until moistened. Stir in nuts. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar before slicing.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 14 g, TransFat 0 g
MACADAMIA NUT BREAD
Crusty outside and chewy inside, this bread from Darlene Brenden of Salem, Oregon is chock-full of crunchy nuts. "It tastes great toasted and topped with cream cheese...and the aroma is heavenly, too."
Provided by Taste of Home
Time 3h30m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add nuts and coconut.
Nutrition Facts :
MACADAMIA FAT BREAD
This macadamia nut fat bread is keto-friendly, low-carb, and sugar-free.
Provided by Linda Nofsinger
Categories Bread Quick Bread Recipes
Time 45m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Place coconut butter and macadamia nuts in a food processor and process on high to achieve a part butter, part chunky, nut meal. Reduce speed to medium-low and add one egg. Run processor to combine, about 10 seconds. Add remaining eggs, one at a time, blending until mixture is creamy.
- Turn off the food processor and add stevia, baking soda, and salt; process to combine, 10 to 15 seconds. Clean edges of the bowl and process until mixture is evenly blended. Pour in lemon juice and reduce speed to low; blend well. Clean the sides of the bowl again and mix once more to thoroughly combine.
- Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool before transferring to a wire rack.
Nutrition Facts : Calories 142.6 calories, Carbohydrate 4.3 g, Cholesterol 45.5 mg, Fat 13.7 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 7.4 g, Sodium 258 mg, Sugar 0.5 g
MANGO MACADAMIA NUT BREAD
Steps:
- Preheat oven to 350 degrees F. Grease and flour a loaf pan. In a bowl, cream the butter and sugar together. Add the eggs and mix well. Add the mango, orange juice, coconut, and macadamia nuts and combine. In another bowl, sift together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the mango mixture. Stir until the batter combines. Pour into the loaf pan and bake for about 1 hour.
BANANA MACADAMIA NUT BREAD
Make and share this Banana Macadamia Nut Bread recipe from Food.com.
Provided by Rita1652
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350º.
- Grease and flour a loaf pan.
- In a bowl, mix butter and sugar until creamy.
- In a separate bowl combine flour, baking powder and salt.
- Blend dry ingredients with creamed butter/sugar mixture.
- Add mashed bananas, eggs and nuts.
- Pour into loaf pan. Bake for 1 hour or until a knife comes out clean.
MACADAMIA NUT BREAD PUDDING
Yummy bread pudding made with croissants instead of bread! Made extra tastey by using coconut milk and macadamia nuts. From Brenda Roberts, Shorebird Beach Broiler.
Provided by breezermom
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Cut croissants into 1 inch cubes and spread along the bottom of a 9 x 13 inch baking pan. In a bowl mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
- Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.
COCONUT AND MACADAMIA NUT BANANA BREAD
Categories Bread Mixer Brunch Bake Banana Coconut Macadamia Nut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 5 loaves
Number Of Ingredients 14
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.
MACADAMIA NUT MINI LOAVES
While these loaves may be small, they have a big rich flavor. The macadamia nuts make them a special treat with tropical flair. Plus, they're so pretty with the toasted coconut topping. -Kim Gilliland, Simi Valley, California
Provided by Taste of Home
Time 1h
Yield 5 loaves.
Number Of Ingredients 11
Steps:
- Finely chop enough of the macadamia nuts to measure 1/3 cup; set aside. Coarsely chop remaining nuts; toss with coconut and 1 tablespoon sugar. Set aside. , In a large bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the lemon juice, lemon zest, vanilla and reserved finely chopped nuts. , Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 162 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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