CONTEST-WINNING BLUEBERRY QUICK BREAD

Contest-Winning Blueberry Quick Bread image

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. -Lois Everest, Goshen, Indiana

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13

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Ingredients

2/3 cup butter, softened
1-1/4 cups sugar blend
2 large eggs
4 large egg whites
1-1/2 teaspoons lemon juice
3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
2 cups fresh or frozen blueberries
1 cup canned unsweetened crushed pineapple, drained
1/2 cup chopped pecans or walnuts
1/2 cup sweetened shredded coconut

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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 193 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 186mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.