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Macadamia Pineapple Quick Bread

Often maligned for their high fat content, macadamia nuts in moderation can fit deliciously into the vegan diet. This macadamia-studded quick bread can be enjoyed as a vegan breakfast or mid-afternoon vegan snack slathered with a good nut cheese.

My fondest memories of macadamia nuts are from Christmas gifts one of my grandmothers would give me every year when I was a kid. Those chocolate covered macadamia nut clusters never lasted long in my presence. Today my tastes for macadamia nuts have evolved from chocolate-coated to more creative and mouthwatering macadamia nut recipes. Often maligned for their high fat content, macadamia nuts in moderation can fit deliciously into the vegan diet. This macadamia-studded quick bread can be enjoyed as a vegan breakfast or mid-afternoon vegan snack slathered with a good nut cheese.
My fondest memories of macadamia nuts are from Christmas gifts one of my grandmothers would give me every year when I was a kid. Those chocolate covered macadamia nut clusters never lasted long in my presence. Today my tastes for macadamia nuts have evolved from chocolate-coated to more creative and mouthwatering macadamia nut recipes. Often maligned for their high fat content, macadamia nuts in moderation can fit deliciously into the vegan diet. This macadamia-studded quick bread can be enjoyed as a vegan breakfast or mid-afternoon vegan snack slathered with a good nut cheese.
Macadamia Pineapple Quick Bread

Ingredients:

  • 2 tablespoons ground flaxseed

  • 6 tablespoons water

  • 1/4 cup vegan margarine

  • 3/4 cup firmly packed light brown sugar

  • 1-3/4 cups of white whole wheat flour

  • 1/2 teaspoon of salt

  • 1/4 teaspoon of baking soda

  • 2 teaspoons of baking powder

  • 1 teaspoon ground cinnamon

  • 1 cup crushed pineapple

  • 3/4 cups chopped macadamia nuts


Directions:

  1. Preheat oven to 350 degrees F. and grease a 9x5-inch loaf pan.

  2. In a small bowl, whisk flax and water. Set aside for 5 minutes.

  3. In the bowl of a standup mixer fitted with the paddle attachment, beat margarine and sugar until well combined.

  4. Beat flax mixture into sugar mixture.

  5. In a medium bowl, whisk together salt, flour, baking soda, baking powder, and cinnamon.

  6. Add flour mixture to sugar mixture and blend until just combined.

  7. Stir in the pineapple and nuts. Pour batter into prepared loaf pan.

  8. Bake for 1 hour or until a knife inserted in the center comes out clean.

  9. Let cool in the pan for 10 minutes then invert onto a wire rack to cool further.


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