Macadamia Pineapple Quick Bread

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:

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  • 2 tablespoons ground flaxseed
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  • 6 tablespoons water
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  • 1/4 cup vegan margarine
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  • 3/4 cup firmly packed light brown sugar
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  • 1-3/4 cups of white whole wheat flour
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  • 1/2 teaspoon of salt
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  • 1/4 teaspoon of baking soda
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  • 2 teaspoons of baking powder
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  • 1 teaspoon ground cinnamon
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  • 1 cup crushed pineapple
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  • 3/4 cups chopped macadamia nuts

Directions:

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  1. Preheat oven to 350 degrees F. and grease a 9×5-inch loaf pan.
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  3. In a small bowl, whisk flax and water. Set aside for 5 minutes.
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  5. In the bowl of a standup mixer fitted with the paddle attachment, beat margarine and sugar until well combined.
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  7. Beat flax mixture into sugar mixture.
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  9. In a medium bowl, whisk together salt, flour, baking soda, baking powder, and cinnamon.
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  11. Add flour mixture to sugar mixture and blend until just combined.
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  13. Stir in the pineapple and nuts. Pour batter into prepared loaf pan.
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  15. Bake for 1 hour or until a knife inserted in the center comes out clean.
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  17. Let cool in the pan for 10 minutes then invert onto a wire rack to cool further.

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