Maple Macadamia Bread

This quick bread is pure indulgence: buttery macadamia nuts folded into a maple syrup-sweetened batter made with a blend of all-purpose and whole wheat flour. No refined sugar in the batter at all. The maple syrup handles all the sweetening and adds a caramel depth that white sugar can’t touch.

Buttermilk keeps the crumb tender and adds a subtle tang that balances all that sweetness. Stir the batter just until smooth and stop. Overmixing develops the gluten and turns a tender quick bread into something tough and chewy.

The maple cinnamon glaze brushed on while the bread is still warm soaks into the crust and creates a sticky, fragrant shell. The cinnamon sugar sprinkled on top after the glaze gives it a sparkly crunch.

Pro Tips

• Cool the melted butter before whisking it into the wet ingredients. Hot butter will partially cook the egg and create lumps.
• Chop the macadamia nuts coarsely. You want big enough pieces to taste their buttery richness in every slice.
• Test with a toothpick at 40 minutes. The loaf can look done on top while the center is still raw, especially with the dense nut-studded batter.

Variations

• Coconut macadamia: Add shredded unsweetened coconut to the batter for a tropical twist.
• Brown butter version: Brown the butter before adding to the batter for a deeper, nuttier flavor that amplifies the macadamias.