Macadamia Bread Recipe

Tall stack of sliced Macadamia Bread on parchment paper.

5 from 2 votes

Rich in flavor, light in texture, this Gluten-Free Macadamia Nut-Honey Bread is both a delicious treat and a healthy snack.

*Makes 1 loaf

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Snack

Cuisine: American

Keyword: nut flours for gluten-free baking

Servings:

Calories: 311kcal

Author: Valentina K. Wein

Equipment

Ingredients

1¾ cups raw, unsalted macadamia nuts
¼ cup honey
2 teaspoons apple cider vinegar
⅓ cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
5 large eggs
1 large egg white

Instructions

Roast the nuts and prep bread pan. 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.) Remove the nuts from the oven.
Remove about 4 of the nuts from the baking sheet and finely chop them. Set aside.
Turn the oven heat down to 300°F, and line an 8 ½ x 4 ½ -inch loaf pan with parchment paper.
Blend nuts. Add the roasted macadamia nuts to a food processor and blend until the nuts have completely turned into “butter.” (This will look like many nut butters, only a bit thinner.)
Start batter. 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 eggs and whip whites. Separate the 5 whole eggs. 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.
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 to whip the whites just until stiff peaks form. Immediately fold them into the batter until they're well incorporated.
Bake. Very 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. (If the bread is golden before it seems to be solid, loosely cover it with foil and continue baking until it’s done.)
Cool, slice and serve. 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. The bread might sink a little in the center while it’s cooling — mine is usually not too noticeable, just about ½-inch or so.
Once it’s room temperature, slice and serve.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition