Pineapple Papaya Macadamia Nut Bread
3 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups coarsely chopped macadamia nuts
8 tablespoons butter (1 stick), room temperature
1 cup firmly packed light brown sugar
1 (8-ounce) can crushed pineapple, undrained
½ cup ripe Kamiya papaya, coarsely mashed
Heat to 350°F. Grease two 8-by-4-inch loaf pans. Sift together flour, baking powder, baking soda, and salt. Stir in macadamia nuts; set aside. In bowl of an electric mixer, cream together butter and brown sugar. Beat in eggs and continue to beat until mixture is smooth. Stir in half of the flour-nut mixture until blended. Stir in pineapple and its juice. Slowly add papaya to mixture. Stir in remaining flour-nut mixture until blended. Divide batter between the loaf pans and smooth the tops. Bake for about 45-50 minutes or until bread just tests done. Let cool in pans for 5 minutes, then turn out on wire racks to cool.
NOTE: Add two teaspoons of ground ginger to the dry ingredients for some extra spice if you like.