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Pineapple Papaya Macadamia Nut Bread

User rating: (1)

Featured in the Honolulu Star-Advertiser on July 29, 2020.
Recipe compliments of Kamiya Papaya.

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Ingredients:

Pineapple Papaya Macadamia Nut Bread

  • 3 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups coarsely chopped macadamia nuts
  • 6 tablespoons butter, room temperature
  • 1 1/2 cups firmly packed light brown sugar
  • 2 eggs
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1/2 cup ripe Kamiya papaya, coarsely mashed

Directions:

  1. Heat to 350°F.
  2. Grease two 8-by-4-inch loaf pans.
  3. Sift together flour, baking powder, baking soda, and salt.
  4. Stir in macadamia nuts; set aside.
  5. In bowl of an electric mixer, cream together butter and brown sugar.
  6. Beat in eggs and continue to beat until mixture is smooth.
  7. Stir in half of the flour-nut mixture until blended.
  8. Stir in pineapple and its juice.
  9. Slowly add papaya to mixture.
  10. Stir in remaining flour-nut mixture until blended.
  11. Divide batter between the loaf pans and smooth the tops.
  12. Bake for about 45-50 minutes or until bread just tests done.
  13. Let cool in pans for 5 minutes, then turn out on wire racks to cool.

Serves 16.

Approximate Nutrient Analysis per serving:
330 calories, 15 g fat, 4.5 g saturated fat, 35 mg cholesterol, 400 mg sodium, 46 g carbohydrate, 2 g fiber, 23 g sugar, 5 g protein

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We’ve received some issues with this bread falling apart on the recipe. To keep that from happening, reduce the amount of juice in the pineapple to about half so that the papaya fills that part for liquid. Happy cooking!

by Joni Kamiya on 5/26/2021