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Contest-Winning Blueberry Quick Bread

Total Time

Prep: 25 min. Bake: 50 min. + cooling

Makes

2 loaves (12 slices each)

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

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

Directions

  1. 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.
  2. 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.
Editor's Note: This recipe was tested with Splenda sugar blend. If using frozen blueberries, do not thaw before adding to batter.

Nutrition Facts

1 slice: 193 calories, 8g fat (4g saturated fat), 31mg cholesterol, 186mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

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