Macadamia Bread with Honey (Gluten-Free)

Rich in flavor, light in texture, this gluten-free Macadamia Bread is a delicious and healthy treat. Made with coconut flour and a touch of honey, it's fantastic for breakfast or an afternoon snack.

This bread is almost too good to be true.

Whether it’s right out of the oven, toasted with butter, or even straight from the fridge, macadamia bread is delicious!

With honey to give the bread a subtle sweetness, and whipped egg whites to make the texture airy and fluffy, this bread is a gluten-free delight.

Once you know how to make this, you can try it with all sorts of nut butters. No yeast, no rising times -- just a little roasting, mixing, whipping and baking.

Some Ingredient Notes

• macadamia nuts - Even if you purchase already roasted nuts, it's still a good idea to roast them to quickly bring their oils to their surface. Roasting, then blending the macadamia nuts into a thin paste, adds an unbelievably wonderful buttery flavor and smooth consistency to this bread.  
• honey - Use your favorite honey. Substitution: Maple syrup.
• coconut flour - The very subtle coconut flavor from the flour isn't detectable in this recipe. The necessary amount needed is small because coconut flour absorbs a lot of moisture -- more than most flours. It's available in many mainstream grocery stores, and the majority of health food and/or upscale markets like Whole Foods carry it. You can also order it online.
• apple cider vinegar - The vinegar reacts with the baking soda which helps aerate the batter so when it bakes it becomes fluffy and light.
• baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of white vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.

How to Make Macadamia Bread

- Preheat the oven to 375°F and adjust a rack to the center. Add the macadamia nuts to a baking sheet and once the oven is preheated, roast them just until they are golden and the oils come to the surface, about 5 minutes. (They should look a bit wet.)

- Turn the oven heat down to 300°F, and line an 8 ½ x 4 ½-inch loaf pan with parchment paper. Remove about 4 of the nuts from the baking sheet and finely chop them. Set aside.

- Add the roasted macadamia nuts to a food processor and blend until the nuts have completely turned into “butter.” It will have a consistency similar to peanut butter, only a bit thinner.

- Pour the macadamia nut butter into a large mixing bowl and add the honey, apple cider vinegar, coconut flour, baking soda and salt. Mix to blend and set aside.

- Separate the eggs, and add the yolks to the macadamia batter and the whites to another, clean, large mixing bowl. Add the single egg white to this bowl as well. To review, you should have added 5 yolks to the batter, and 6 whites to the clean bowl.

- Use a large spoon or an electric mixer with the beater attachment to blend the yolks into the batter. Set aside.

- Use an electric mixer with the whisk attachment to whip the whites just until stiff peaks form. Immediately fold the whites into the batter until it’s well incorporated.

- Quickly pour the batter into the prepared loaf pan, sprinkle with the chopped macadamia nuts, and place in the preheated 300°F oven.

- Bake until the bread no longer jiggles, is golden, and has risen a bit above the top of the pan, about 45 minutes.

Recipe Tip: If the bread is golden before it seems to be solid, loosely cover it with foil and continue baking until it’s done.

- Let it cool in the pan for at least 5 minutes. Then use the edges of the parchment to very gently lift it out, and onto a cooling rack.

* PLEASE NOTE * The bread will sink a bit in the center as it cools, maybe ½-inch. This is the nature of this batter.

- Once it's cooled completely, slice and serve.

Variations

• Other flavors. You can also use this recipe with other nut butters.
• Add nuts. If you like to have the crunch of nuts in your breads, chop extra macadamia nuts and mix them into the batter, about ½ cup.

Serving Suggestions

• My favorite way to eat this Macadamia Honey Bread is toasted with butter, and it's also fantastic as a soft sandwich bread.
• I also love it with an extra drizzle of honey, and it's excellent with persimmon, fig-vanilla and apricot preserves.

Making it Ahead and Storage

• Room temperature. You can keep macadamia bread at room temperature if you know it's going to be eaten within a day. The best way to preserve its freshness is to let it cool completely and then put it in an airtight container, or wrap it well with foil.
• Freezer. The bread can be frozen for about three months in a Ziploc freezer bag. Let it defrost at room temperature.

More Gluten-Free Bread Recipes

I’ve made dozens of gluten-free baked goods over the years. There is so much good stuff -- cookies, waffles, cakes, pies, pizza dough, and so on. 

I hope you love this as much as I do!

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