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Macadamia Nut Mini Loaves Recipe

Macadamia Nut Mini Loaves Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:30 servings

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 or margarine, softened
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1-1/2 teaspoons vanilla extract

Directions

  • 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. In a mixing bowl, cream butter and remaining sugar on high until fluffy. Add eggs; mix well. Combine flour and baking powder; add alternately with milk to creamed mixture. Stir in lemon juice and peel, vanilla and reserved finely chopped nuts. Spoon into six greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove and cool on a wire rack. Yield: 6 loaves.

Recipe Note

Editor's Note: If top begins to brown too quickly, cover loosely with heavy-duty aluminum foil.

Nutritional Facts

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

Reviews for Macadamia Nut Mini Loaves

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tesstms
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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