blueberry quick bread

PREP:25 min                         BAKE:50MIN +COOLING

Blueberry Quick Bread Recipe

Photo by: Taste of HomeBlueberry Quick Bread Recipe

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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

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Blueberry Quick Bread Recipe

• Prep: 25 min. Bake: 50 min. + cooling
• Yield: 24 Servings

255075

Ingredients

• 2/3 cup butter, softened
• 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

• 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 8-in. x 4-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.