CONTEST-WINNING BLUEBERRY QUICK BREAD RECIPE
This sweet bread recipe has won a blue ribbon at our state fair, perhaps because the crushed pineapple and coconut give it a mild but delicious twist. It makes two loaves, so you can freeze one for a future treat. â??Lois Everest, Goshen, Indiana
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar blend until light and fluffy. Beat in the eggs, egg whites and lemon juice. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in the blueberries, pineapple, pecans and coconut.
- Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
- Yield: 2 loaves (12 slices each).
- Editor's Note: This recipe was tested with Splenda sugar blend. If using frozen blueberries, do not thaw before adding to batter.
- Originally published as Blueberry Quick Bread in Light & Tasty
- June/July 2006, p47
- Nutritional Facts
- slice equals 193 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 186 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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