Pineapple Macadamia Nut Bread Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine sugar, eggs, oil, pineapple juice and pineapple.
• Mix well.
• Sift together baking powder and flour.
• Stir flour mixture into pineapple mixture.
• Fold in Macadamia nuts.
• Pour batter into greased pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
• Makes one 9x5 loaf.

Steps:

• Preheat oven to 350°F Grease a 9x5x3-inch loaf pan.
• Sift flour with baking powder, baking soda and salt.
• Combine pineapple, including liquid, bananas and orange juice.
• In large bowl of electric mixer, cream butter and sugar; add eggs, one at a time, beating well after each addition. Add flour alternately with pineapple mixture, mixing only enough to moisten flour. Stir in nuts.
• Pour into prepared pan; bake for 1 hour and 15 minutes, or until done.

Steps:

• Mix oil and sugar together thoroughly. Add bananas, eggs and water.
• Sift dry ingredients and blend into mixture. DO NOT over-mix.
• Dust macadamia nuts with flour.
• Fold dusted nuts and pineapple into mixture.
• Lightly grease and paper line 3 mini loaf pans.
• Pour batter into loaf pans.
• Bake at 350 for 1 hour or until firm.

Steps:

• Preheat oven to 350°F. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.
• Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.
• Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.
• Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.

Steps:

• Preheat oven to 350 degrees F (180 C).
• Line bottoms of two (8 x 4 x 2 1/2-inch) loaf pans with parchment paper.
• Spray parchment paper with cooking spray; set aside.
• In a large mixing bowl combine the first 5 ingredients (the flour through the cinnamon) and stir with a wire wisk to blend well.
• Stir in nuts to combine and set aside.
• In a medium mixing bowl, combine the eggs, oil, mashed bananas, drained crushed pineapple and the vanilla; mix well.
• Add the wet ingredients to the dry ingredient mixture and mix only enough to moisten the dry ingredients.
• Spoon the batter into the two prepared loaf pans, dividing equally between the two pans and level tops with a rubber spatula.
• Bake in preheated 350 degree F (180 C) oven for 60 to 70 minutes, checking for doneness at 60 minutes with a toothpick or cake tester inserted into the center of breads.
• If toothpick or cake tester comes out with moist crumbs, continue to bake for 5 to 10 more minutes.
• The breads are done when they spring back when gently touched.
• Remove to wire racks and let cool in pans for 20 minutes, then invert breads onto wire racks, remove parchment paper and let cool completely.
• Serve warm or at room temperature.
• *These loaves keep quite well wraped tightly in plastic wrap or aluminum foil for up to 5 days at room temperature or 3 months in the freezer.
• Loaves can also be wraped in plastic wrap and kept in the refrigerator, if needed.
• ++HOW TO TOAST NUTS OR COCONUT:
• Heat oven to 350°F (180 C).
• Spread nuts in a single layer on a cookie sheet.
• Bake for 5 to 10 minutes or until light golden brown to golden brown, stirring occasionally. (The baking time will vary, depending on the type of nut.)
• Watch them closely to avoid over-browning.
• ***To toast in the microwave oven, spread nuts in a microwave-safe pan.
• Microwave on HIGH for 4 to 8 minutes or until light golden brown, stirring frequently.
• TO TOAST COCONUT FLAKES::
• ****Heat the oven to 350°F (180 C).
• Spread coconut flakes evenly on a cookie sheet.
• Bake for 7 to 8 minutes or until light golden brown.
• Stir the coconut or shake the pan frequently so it will brown evenly.
• Watch closely to avoid over-browning.
• To toast in the microwave oven, spread coconut flakes in a microwave-safe pan.
• Microwave on HIGH for 4 1/2 to 8 minutes, tossing the coconut with a fork after each minute.
• To avoid over browning remove toasted nuts or coconut flakes from baking pan immediately after baking or microwaving.

Steps:

• Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
• Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
• Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
• Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

Steps:

• Combine the water, apple juice, pineapple, arugula/rocket, mint, macadamia nuts, chia seeds, and salt in a blender. Blend until smooth.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Set aside half of the flour mixture. In a small bowl, whisk butter and eggs. Stir into the dry ingredients just until moistened. Fold in pineapple and nuts. Gradually add the reserved flour mixture. , Pour into a greased 8x4-in. loaf pan. Combine sugar and cinnamon; sprinkle over loaf. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Combine eggs, sugar, oil, juice and pineapple. Mix well.
• Sift together baking powder and flour and mix into pineapple mixtures. Fold in nuts. Pour into greased and wax paper lined 9 x 5 inch loaf pan and bake at 350 degrees until toothpick inserted comes out clean, about 50 minutes. Or fill greased muffin cups 3/4 full and bake at 350 degrees for 25 minutes.