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Full Online Book HomeLearning KitchenFruit - Pineapple - Macadamia Nut Bread Recipes By Becky
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Fruit - Pineapple -  Macadamia Nut Bread Recipes By Becky Post by :matthewleon Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3546

Click below to download : Fruit - Pineapple - Macadamia Nut Bread Recipes By Becky (Format : PDF)

Fruit - Pineapple - Macadamia Nut Bread Recipes By Becky

1 (20 oz.) can crushed pineapple, well drained
1 (9 oz.) jar Macadamia nuts, chopped (about 2 1/4 cups)
1 cup sweetened flaked coconut
3/4 cup flour (sifted before measuring)
1/2 tsp. salt (reduced to 1/4 tsp., if nuts are salted)
1/2 tsp. baking powder
3/4 cup sugar
3 large eggs
1 tsp. vanilla

Grease 4 small 5 x 3-inch aluminum foil pans; line bottoms with waxed paper. Grease waxed paper. Heat oven to 300 degrees.

Mix pineapple, nuts and coconut in a large bowl. Sift flour, salt and baking powder over nut mixture. Add sugar; mix gently until nuts and fruits are well coated.

Beat eggs in a small bowl; when foamy, stir in vanilla. Pour over nut mixture; stir well. Spoon into prepared pans and bake for 60 to 70 minutes. Remove from oven and turn out loaves onto wire
racks to cool. Remove waxed paper. Wrap in plastic wrap or aluminum foil. Keep 4 days before slicing. Store in refrigerator or freezer. Cut in thin slices to serve.Makes 4 small loaves.

Macadamia Nut Bread

3 1/2 c. all-purpose flour
4 tsp. baking powder
1 tsp. salt
2 tsp. baking soda
1 1/2 c. chopped Macadamia nuts
6 Tbsp. soft butter
1 1/2 c. (packed) light brown
2 eggs
2 c. crushed pineapple with juice

Preheat oven to 350 degrees F. Spray 2 one pound loaf pans with Pam.

Sift dry ingredients into large mixing bowl. In another bowl, cream butter and sugar. Add eggs one at a time, beating after each one. Add pineapple; add to dry ingredients and mix

Divide batter into the two pans. Sprinkle tops with cinnamon and sugar and bake in preheated 350 degrees oven for 50 or 60 minutes. Let cool for 5 minutes before removing from pans.

Pineapple-Macadamia Nut Bread

4 eggs
1 c. sugar
1 Tbsp. baking powder
1/2 c. chopped Macadamia nuts
3/4 c. pineapple with juice
1/2 c. canned crushed pineapple with juice
3 c. flour
1 c. oil

Preheat oven to 350 degrees F and wax paper-line a 9 x 5-inch loaf pan; grease wax paper.

Combine eggs, sugar, oil, juice and pineapple; mix well. Sift together baking powder and flour; mix into pineapple mixture. Fold in nuts. Pour into and bake at 350 degrees about 50 minutes or fill
greased muffin pans 3/4 full. Bake at 350 degrees for 25 minutes.

Makes 1 loaf or 18 muffins.
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2 cups +2 tablespoons flour 1/2 cup sugar 1 teaspoon cinnamon, divided 1/2 teaspoon salt 1 cup skim milk 2 egg whites 4 tablespoons safflower oil 1 teaspoon vanilla 1 can (8 ounces) crushed pineapple, well drained 1/4 cup oatmeal (uncooked) 3 tablespoons light brown sugar Preheat oven to 350 degrees F. Oil and flour a 9x9 inch pan; set aside. On a sheet of wax paper combine 2 cups flour, sugar, baking powder, 3/4 teaspoons cinnamon and salt; set aside. In a medium bowl combine milk, egg whites, 3 tablespoons oil, and vanilla. Gradually stir in reserved flour mixture.