| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breads | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | All purpose flour |
| 1 | c | Whole wheat flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1 | lg | Egg, lightly beaten |
| 1/2 | c | (1 stick) unsalted butter, melted, cooled |
| 3/4 | c | Maple syrup |
| 3/4 | c | Buttermilk |
| 1 | c | (5 oz) macadamia nuts, coarsely chopped |
| Maple Cinnamon Glaze |
INSTRUCTIONS
Heat oven to 350. Butter and flour a 9 x 5 in. loaf pan. Mix both flours, baking powder, baking soda, and salt in mixing bowl. Whisk egg, butter, syrup and buttermilk in separate large mixing bowl until blended. Add flour mixture and stir just until smooth. Fold in nuts. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 40-45 minutes. Cool in pan on wire rack 5 minutes. While bread is cooling, make Maple Cinnamon Glaze. Turn bread out of pan onto rack. Brush top and sides with syrup glaze, using pastry brush. Let stand 5 minutes, then sprinkle top evenly with cinnamon sugar. Let cool completely before serving. Cut bread into 1/2 inch thick slices. Maple Cinnamon Glaze: 1 Tbsp. sugar 1/4 tsp. cinnamon 2 Tbsp. maple syrup 1 Tbsp. unsalted butter Mix sugar and cinnamon in small bowl; set aside. Place syrup and butter in small saucepan; heat, stirring occasionally, over low heat until completely blended. From: Good Food 3/87 Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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