Pineapple-Macadamia Nut Bread

A taste of Hawaii in quick bread form. Crushed pineapple and pineapple juice go into the batter together, giving this bread a double hit of tropical fruit flavor that’s unmistakable. The crushed pineapple keeps the crumb moist for days while the juice adds sweetness without extra sugar.

Chopped macadamia nuts folded in at the end bring a rich, buttery crunch that pairs naturally with pineapple. They’re one of the fattiest nuts around, which means they stay tender inside the bread rather than turning hard and dry like some nuts do after baking.

Four eggs and half a cup of oil make this a rich, tender loaf. No butter, no milk. The wet-to-dry ratio is generous, so the batter will look wetter than most quick breads. That’s fine. It bakes up moist, not dense.

Chef Tips

• Use undrained crushed pineapple. That extra juice adds moisture and pineapple flavor you’d lose by draining.
• Line the loaf pan with waxed paper for easy release. This bread sticks because of all the fruit sugars.
• Test with a toothpick at 45 minutes. The center takes longest to set, and the sugars in the pineapple brown faster than a plain quick bread.
• Let the loaf cool in the pan for 10 minutes before turning out. Slicing too early and the moist center crumbles.

Variations

• Coconut tropical bread: Add ½ cup shredded coconut to the batter for a piña colada vibe.
• Muffin version: Fill muffin tins ¾ full and bake for just 25 minutes. Same batter, faster results.
• Brown sugar swap: Replace white sugar with brown sugar for a deeper, more caramel-like sweetness.