Pineapple and macadamia nuts shine in a fast and easy quick bread that may also be made into muffins. Feel free to substitute your favorite nuts for the macadamias.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 4 eggs
- 1 cup sugar
- 1/2 cup oil
- 3/4 cup pineapple juice
- 1/2 cup canned crushed pineapple, with juice
- 1 Tablespoon baking powder
- 3 cups flour
- 1/2 cup chopped macadamia nuts
Preparation:
Combine eggs, sugar, oil, juice, and pineapple and mix well. Sift together baking powder and flour and mix into pineapple mixture. Fold in macadamia nuts.
Pour into greased wax-paper-lined 9 x 5-inch loaf pan and bake at 350 degrees about 50 minutes. Or fill greased muffin pans 3/4 full. Bake at 350 degrees 25 minutes.
Yield: 1 loaf or 18 muffins
Recipe Source: The Los Angeles Times California Cookbook (Horizon Book Promotions)
Reprinted with permission.
Pour into greased wax-paper-lined 9 x 5-inch loaf pan and bake at 350 degrees about 50 minutes. Or fill greased muffin pans 3/4 full. Bake at 350 degrees 25 minutes.
Yield: 1 loaf or 18 muffins
Recipe Source: The Los Angeles Times California Cookbook (Horizon Book Promotions)
Reprinted with permission.
