Blueberry Quick Bread II

This sweet bread recipe has won a state fair blue ribbon, 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.

Yield

two 8 x 4-inch loaves (24 servings)

Ingredients

2/3 cup butter, room temperature
1 1/4 cups sugar blend
2 eggs
4 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 flaked coconut

Directions

Preheat oven to 350°F (177°C). Grease two 8 x 4-inch loaf pans with cooking spray.

In a large bowl, cream butter and sugar blend. Add the eggs, egg whites and lemon juice; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries, pineapple, pecans and coconut. Transfer to prepared loaf pans.

Bake in preheated oven for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 1 hour

Additional Information

If using frozen blueberries, do not thaw before adding to batter.

Nutritional Information

Amount per serving; Calories: 193; Fat: 8 g; Saturated Fat: 4 g; Cholesterol: 31 mg; Sodium: 186 mg; Carbohydrate: 27 g; Fiber: 1 g; Protein: 3 g; Diabetic Exchange: 1 1/2 starch, 1 1/2 fat.

Recipe Courtesy Of

Lois Everest, Goshen, Indiana

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