Macadamia Nut Mini Loaves Recipe

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Macadamia Nut Mini Loaves Recipe
Macadamia Nut Mini Loaves Recipe photo by Taste of Home
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Macadamia Nut Mini Loaves Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1 jar (3-1/2 ounces) macadamia nuts, divided
  • 1/3 cup sweetened shredded 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 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 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.
Originally published as Macadamia Nut Mini Loaves in Country Woman Christmas Annual 1997, p14

Nutritional Facts

1 slice: 162 calories, 8g fat (4g saturated fat), 27mg cholesterol, 78mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 1 jar (3-1/2 ounces) macadamia nuts, divided
  • 1/3 cup sweetened shredded 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 vanilla extract
  1. 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.
  2. 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.
  3. 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 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.
Originally published as Macadamia Nut Mini Loaves in Country Woman Christmas Annual 1997, p14

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MY REVIEW
tesstms User ID: 8670016 239844
Reviewed Dec. 20, 2015

"I followed the recipe as written. It is moist and delicious lemony goodness. I made full sized loaves, makes two full size and baked for an hour at 325."

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