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Macadamia Nut Mini Loaves

 Macadamia Nut Mini Loaves
While these loaves may be small, they have a big rich flavor. The macadamia nuts make them a special treat with tropical flair. Plus, they're so pretty with the toasted coconut topping. —Kim Gilliland, Simi Valley, California
30 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1 jar (3-1/2 ounces) macadamia nuts, divided
  • 1/3 cup flaked coconut
  • 1-1/2 cups sugar, divided
  • 3/4 cup butter, softened
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup 2% milk
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract

Directions

  • Finely chop enough of the macadamia nuts to measure 1/3 cup; set
  • aside. Coarsely chop remaining nuts; toss with coconut and 1
  • tablespoon sugar. Set aside.
  • In a large bowl, cream butter and remaining sugar until light and
  • fluffy. Beat in eggs. Combine flour and baking powder; gradually add
  • to creamed mixture alternately with milk, beating well after each
  • addition. Stir in the lemon juice, lemon peel, vanilla and reserved
  • finely chopped nuts.
  • Spoon into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Sprinkle
  • with reserved coconut mixture. Bake at 325° for 40-45 minutes or

2 of 2

Macadamia Nut Mini Loaves (continued)

Directions (continued)

  • until a toothpick inserted near the center comes out clean (cover
  • loosely with foil if top browns too quickly). Cool for 10 minutes
  • before removing from pans to wire racks to cool completely.
  • Yield: 5 loaves.
Editor's Note: If top begins to brown too quickly, cover loosely with heavy-duty aluminum foil.
Nutritional Facts: 1 serving (1 slice) equals 162 calories, 8 g fat (4 g saturated fat), 27 mg cholesterol, 78 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.