3/4 c. sugar
4 eggs
1/2 c. vegetable oil
3/4 c. pineapple juice
1/2 c. crushed canned pineapple
1 tsp. salt
1 tsp. vanilla
3 c. flour
1 tbsp. baking powder
3/4 c. macadamia nuts, chopped
Preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan. In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice, pineapple, salt, and vanilla; mix well. In a small bowl, combine flour and baking powder. Stir flour mixture into pineapple mixture. Stir in macadamia nuts. Pour batter into greased pan; bake for 50-60 minutes, or until a toothpick inserted into center of loaf comes out clean. Makes one loaf of bread.
Comments:
After deciding to make this, I realized we didn’t have any crushed pineapple. I used a can of pineapple rings instead, crushing the pineapple myself with a food processor; there were 3-4 pineapple rings left over. The juice from the can was just about 3/4 of a cup. The bread started to get a little brown towards the end, so if I make this again, I will cover it with foil for the first 40-45 minutes of baking.
After deciding to make this, I realized we didn’t have any crushed pineapple. I used a can of pineapple rings instead, crushing the pineapple myself with a food processor; there were 3-4 pineapple rings left over. The juice from the can was just about 3/4 of a cup. The bread started to get a little brown towards the end, so if I make this again, I will cover it with foil for the first 40-45 minutes of baking.
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