These Macadamia Nut Mini Loaves are TOO Delicious!
You guys know I love checking out all the food holidays every month. I love food! (I think most of us do ;) ) so I think it’s so fun to see what silly foods they are honoring for the month and each and every day. September has some really great ones. Tons of great foods I love and would love to celebrate with my family so naturally I had to try a couple to share with you guys so you can be ready!
One holiday in September cannot be missed! That would be celebrating “National Macadamia Nut Day” on September 4. This particular recipe is for mini loaves of macadamia nut bread. It is packed full of flavor with chopped macadamia nuts, topped with shredded coconut, and is bursting with lovely light lemon flavor coming from freshly squeezed lemon juice and grated lemon zest. Sounds like a great combo, right? Well it sure is!
You will want to share these mini loaves with everyone possible. They’d be a fun treat to take around to neighbors around the holidays, share with a coworker, or to bring to a shower or party.
Ever since coming back from Hawaii, I cannot get enough of macadamia nuts in every thing I can possibly think to make. I’ve been trying to recreate macadamia nut pancakes with the delicious tropical coconut syrup with great success. I also can’t seem to help myself from buying the macadamia nut white chocolate chip cookies from Costco every time I go! Macadamia nuts have become quite an addiction for the time being! But that can’t be all that bad.
According to healthline.com, macadamia nuts are rich in vitamins, minerals, fiber, antioxidants, and healthy fats. Their health benefits include weight loss, improved gut health, and protection against diabetes, metabolic syndrome, and heart disease. The antioxidants and flavanoids in macadamia nuts help fight inflammation and reduce cellular damage. If you are on the keto diet, macadamia nuts are the king of the nuts to eat since they are low in carbohydrates and protein and high in fat. The fat really helps you feel full for a long time and gives your brain a nice boost of energy.
Now, of course I need to stop eating them baked into sweet treats to really get these benefits, but try adding more macadamia nuts into your diet and you’ll be glad you did!
1 jar (3-1/2 ounces) macadamia nuts, divided
1/3 cup sweetened shredded coconut
1 1/2 cups , 1-1/2 sugar, divided
3/4 cup butter, softened
2 large eggs
3 cups , all-purpose flour
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 1/2 teaspoons 1-1/2 vanilla extract
Directions:
Add Recipe to Cook'n
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One holiday in September cannot be missed! That would be celebrating “National Macadamia Nut Day” on September 4. This particular recipe is for mini loaves of macadamia nut bread. It is packed full of flavor with chopped macadamia nuts, topped with shredded coconut, and is bursting with lovely light lemon flavor coming from freshly squeezed lemon juice and grated lemon zest. Sounds like a great combo, right? Well it sure is!
You will want to share these mini loaves with everyone possible. They’d be a fun treat to take around to neighbors around the holidays, share with a coworker, or to bring to a shower or party.
Ever since coming back from Hawaii, I cannot get enough of macadamia nuts in every thing I can possibly think to make. I’ve been trying to recreate macadamia nut pancakes with the delicious tropical coconut syrup with great success. I also can’t seem to help myself from buying the macadamia nut white chocolate chip cookies from Costco every time I go! Macadamia nuts have become quite an addiction for the time being! But that can’t be all that bad.
According to healthline.com, macadamia nuts are rich in vitamins, minerals, fiber, antioxidants, and healthy fats. Their health benefits include weight loss, improved gut health, and protection against diabetes, metabolic syndrome, and heart disease. The antioxidants and flavanoids in macadamia nuts help fight inflammation and reduce cellular damage. If you are on the keto diet, macadamia nuts are the king of the nuts to eat since they are low in carbohydrates and protein and high in fat. The fat really helps you feel full for a long time and gives your brain a nice boost of energy.
Now, of course I need to stop eating them baked into sweet treats to really get these benefits, but try adding more macadamia nuts into your diet and you’ll be glad you did!
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
Serving size: 5
Calories per serving: 774
Ingredients:
Calories per serving: 774
1 jar (3-1/2 ounces) macadamia nuts, divided
1/3 cup sweetened shredded coconut
1 1/2 cups , 1-1/2 sugar, divided
3/4 cup butter, softened
2 large eggs
3 cups , all-purpose flour
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 1/2 teaspoons 1-1/2 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 zest, vanilla and reserved finely chopped nuts.
Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in 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.
Source: tasteofhome.com
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 zest, vanilla and reserved finely chopped nuts.
Spoon into five greased 5-3/4x3x2-in. loaf pans. Sprinkle with reserved coconut mixture. Bake at 325° for 40-45 minutes or until a toothpick inserted in 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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
Sources:
- www.commons.wikimedia.org
- www.flickr.com
- www.healthline.com
- www.webmd.com
- www.tasteofhome.com
