Pineapple, Coconut, and Macadamia Nut Bread
from https://www.thespruceeats.com/

This tasty bread is a tropical treat for the holidays, with macadamia nuts, crushed pineapple, and grated coconut. This bread slices much more neatly when it's completely cooled. Wrap the cooled pineapple bread in foil and store it in the refrigerator.

FMM: I made this without the cinnamon and was not impressed with it. I could barely tell it was made with pineapple and the macadamia nuts flavor did not stand out. Given the cost of the nuts, I would not make this again. Otherwise, there was nothing wrong with the bread - good texture.

3 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 (8-ounce) can (1 cup) crushed pineapple, undrained
3/4 cup granulated sugar
2 1/2 cups (11 1/2 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons melted butter
1 cup flaked coconut, or grated coconut
3/4 cup chopped macadamia nuts, divided
SKIP 3 1/2 teaspoons cinnamon sugar (1/2 teaspoon of cinnamon with 1 tablespoon of granulated sugar)
OR sprinkle more coconut on top

Heat oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan [I would use a 8½" x 4½" x 2½" pan for a taller loaf. We like to toast our bread and it fits in the toaster better. The 9 inch pan makes a shorter and wider loaf.]

In a mixing bowl, beat the eggs lightly; beat in the milk, vanilla, pineapple, and sugar. Combine the flour, baking powder, salt, and baking soda. Stir into the first mixture until moistened. Stir in the butter, coconut, and all but 1 to 2 tablespoons of the chopped macadamia nuts, stirring just until well blended. Spoon the batter into the prepared pan. Sprinkle with 1 to 2 tablespoons of reserved macadamia nuts and sprinkle with a cinnamon-sugar mixture [can sprinkle with a little more coconut instead of the cinnamon-sugar].

[The batter came up near the top of my 8½" x 4½" x 2½" pan, but it worked out fine. The bread rose nice and high and did not spill over the edge.]

Bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in the center.

Remove the pineapple bread to a rack to cool completely.

Carefully turn the bread out of the pan and wrap in foil. If freezing, seal the wrapped bread in a freezer bag.

Makes 1 loaf