Blueberry Quick Bread Recipe

Blueberry Quick Bread Recipe
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100% would make again

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

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. 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 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.

Nutrition Facts: 1 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.

Blueberry Quick Bread published in Light & Tasty June/July 2006, p47

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Reviews for Blueberry Quick Bread (8)

Blueberry Quick Bread Recipe

Blueberry Quick Bread

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Reviewed on Jul. 16, 2009 by breeleed

This bread is absolutely delicious! I'll definitely make it again and again. :)

Reviewed on May. 04, 2009 by KACsMom

What's a sugar blend? I have never heard this term before.

Reviewed on May. 04, 2009 by suebillv

Can I use regular sugar?  If so, how much?

THANKS!  sje

Reviewed on May. 02, 2009 by messymarvin

I'd rather use regular cane sugar - how much sugar would I use in place of the sugar blend?

Reviewed on May. 02, 2009 by janwiz

Can I use regular sugar instead of Splenda?

Reviewed on May. 01, 2009 by cookie51304

Can I use a mini loaf pan?

Reviewed on May. 01, 2009 by jejoro

Re: Blueberry Quick Bread can I use regular sugar and whole milk, instead of Splenda, and fat free milk?

Reviewed on Sep. 06, 2008 by noldenburg

Can bake in bundt pan - instead of 2 loaf pans. Cool for at least 30 minutes before removing from pan.

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