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Blueberry Quick Bread

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

24 ServingsPrep: 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 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).

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Blueberry Quick Bread (continued)

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.