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Vincent Price’s Hawaiian Dream: A Pineapple Nut Bread Recipe

I remember flipping through my grandmother’s well-worn cookbooks as a child, captivated by the stories and recipes they held. One particular cookbook, adorned with a smiling portrait of Vincent Price, always caught my eye. While I knew him primarily from his delightfully spooky films, it was this cookbook that revealed his passion for food and entertaining. The faded photograph of this Pineapple Nut Bread, promising a taste of the tropics, sparked a yearning for faraway beaches and exotic flavors that has stayed with me ever since. Now, years later, I’m excited to share this recipe and its delicious slice of vintage charm.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Yields: 2 loaves
Dietary Type: Vegetarian

Ingredients

3 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups macadamia nuts, coarsely chopped
6 tablespoons butter, room temperature
1 1/2 cups light brown sugar, packed
2 eggs
2 cups canned crushed pineapple, including the juice
Topping:
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon

Equipment Needed

Two 1-lb. loaf pans
Mixing bowls
Sifter
Electric mixer (optional, but helpful)
Measuring cups and spoons
Cooling rack

Instructions

Begin by preheating your oven to 350 degrees F (175 degrees C). While the oven warms up, prepare your loaf pans. Butter two 1-lb. loaf pans thoroughly. This will prevent the bread from sticking and ensure easy removal later.
Next, prepare the dry ingredients. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Sifting ensures that the ingredients are evenly distributed and helps to create a lighter, more tender bread.
Add the chopped macadamia nuts to the sifted dry ingredients and stir to combine. Ensure the nuts are evenly dispersed throughout the mixture. Set this bowl aside.
In a separate, larger mixing bowl, cream the butter and light brown sugar together. If using an electric mixer, beat on medium speed until the mixture is light and fluffy. If creaming by hand, use a wooden spoon and work the butter and sugar until they are well combined and the mixture lightens in color.
Beat in the eggs, one at a time, into the butter and sugar mixture. After each egg is added, continue to beat until the mixture is smooth and well incorporated. This step is crucial for creating a stable emulsion and a cohesive batter.
Now it’s time to combine the wet and dry ingredients. Stir in half of the flour-nut mixture into the butter-sugar-egg mixture. Stir until just combined, being careful not to overmix.
Stir in the crushed pineapple, including all of the juice. The pineapple adds moisture, sweetness, and a delightful tropical flavor to the bread. Again, stir until just combined.
Stir in the remaining flour-nut mixture. Continue to stir until all ingredients are well blended, but be careful not to overmix the batter. Overmixing can lead to a tough bread.
Divide the batter evenly between the two prepared loaf pans.
Prepare the topping. In a small bowl, combine the sugar and ground cinnamon. Mix well.
Sprinkle half of the topping mixture over the batter in each pan. This creates a delightful crunchy, sweet crust.
Bake in the preheated oven for 50-60 minutes, or until the bread tests done. To test for doneness, insert a wooden skewer or toothpick into the center of one of the loaves. If it comes out clean or with just a few moist crumbs clinging to it, the bread is ready. If the skewer comes out with wet batter, continue baking for a few more minutes and test again. Keep a close eye on the bread during the last 15 minutes of baking to prevent over-browning. If the tops are browning too quickly, you can loosely tent them with aluminum foil.
Once the bread is done, let cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely. This allows the bread to set slightly and prevents it from sticking to the pans.
Note: The original recipe’s author noted that the topping can sometimes fall off when turning out the loaves. One suggestion is to put some of the topping in the middle of the loaves. To do this, put approximately 1/4 of the batter in each pan, sprinkle 1/2 of the topping into each pan and top with the remaining batter.

Expert Tips & Tricks

Use room temperature butter and eggs: This helps them to emulsify properly, creating a smoother batter and a more tender bread.
Don’t overmix the batter: Overmixing develops the gluten in the flour, which can result in a tough bread. Mix until just combined.
Toast the macadamia nuts: Toasting the nuts before adding them to the batter enhances their flavor and adds a bit of extra crunch. Toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350 degrees F (175 degrees C) for 5-7 minutes, until lightly golden.
Add a splash of rum: For an extra touch of tropical flavor, add a tablespoon or two of dark rum to the batter.
Make mini loaves: This recipe can also be used to make mini loaves, which are perfect for gifting or serving at parties. Reduce the baking time accordingly.

Serving & Storage Suggestions

This Pineapple Nut Bread is delicious served warm or at room temperature. It’s wonderful on its own, or you can spread it with butter, cream cheese, or even a dollop of whipped cream. It also pairs well with a cup of coffee or tea.

To store, wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, wrap a slice of bread in foil and warm it in a preheated oven at 350 degrees F (175 degrees C) for a few minutes, or microwave it for a few seconds.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value
Calories	1350 kcal	N/A
Total Fat	59g	N/A
Saturated Fat	18g	N/A
Cholesterol	152mg	N/A
Sodium	1298mg	N/A
Total Carbohydrate	195g	N/A
Dietary Fiber	8.5g	N/A
Sugars	104g	N/A
Protein	19g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. You may also need to add a binder, such as xanthan gum, to help the bread hold together.
Dairy-Free: Use a dairy-free butter substitute. Ensure that it works well for baking at high temperatures.
Nut-Free: Replace the macadamia nuts with dried cranberries, chopped apricots, or sunflower seeds.
Spice it up: Add a pinch of ground ginger, nutmeg, or cloves to the batter for a warmer, spicier flavor.
Add chocolate chips: Fold in 1 cup of chocolate chips into the batter for a decadent twist.
Coconut flakes: Add 1/2 cup of shredded coconut to the batter and the topping for an even more tropical flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pineapple instead of canned?
A: While canned crushed pineapple is recommended for the moisture and sweetness it provides, you can use fresh pineapple. Just be sure to crush it finely and drain off any excess liquid.

Q: Can I freeze the bread?
A: Yes, this bread freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 2 months.

Q: My bread is browning too quickly. What should I do?
A: If the tops of the loaves are browning too quickly, loosely tent them with aluminum foil during the last 15-20 minutes of baking.

Q: Can I use a different type of nut?
A: Absolutely! Walnuts, pecans, or almonds would all be delicious substitutes for macadamia nuts.

Q: Why did my bread sink in the middle?
A: Sinking can occur for several reasons, including using too much liquid, not baking the bread long enough, or opening the oven door too frequently during baking. Ensure that you follow the recipe carefully and bake the bread until a toothpick inserted into the center comes out clean.

Final Thoughts

Vincent Price’s Pineapple Nut Bread is more than just a recipe; it’s a taste of vintage charm and a reminder of simpler times. This delicious bread, redolent with tropical flavors and nutty goodness, is sure to be a hit with your family and friends. Don’t be afraid to experiment with variations and substitutions to make it your own. And, as Vincent Price himself might say, “Bon appétit…or should I say, boo appétit!”

Vincent Price’s Pineapple Nut Bread Recipe