Blueberry Colada Mini Loaves Recipe

Blueberry Colada Mini Loaves Recipe
Blueberry Colada Mini Loaves Recipe photo by Taste of Home
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Blueberry Colada Mini Loaves Recipe

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What do you get when you combine a pina colada and quick bread? This delightfully different treat that mixes in plenty of blueberries, too. The recipe makes eight miniature loaves.—Brenda K. Bonn, Geneva, Illinois
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 2/3 cup shortening
  • 1-1/3 cups sugar
  • 4 eggs
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup 2% milk
  • 1-1/2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • 1/2 cup sweetened shredded coconut

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the pineapple, milk and lemon juice. Combine the flour, baking powder, baking soda and salt; gradually beat into the creamed mixture. Fold in blueberries and coconut.
Transfer to eight greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing from pans to wire racks. Yield: 8 mini loaves (6 slices each).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Colada Mini Loaves in Country Woman Christmas Annual 2010, p59

Nutritional Facts

1 slice: 94 calories, 4g fat (1g saturated fat), 18mg cholesterol, 77mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2/3 cup shortening
  • 1-1/3 cups sugar
  • 4 eggs
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup 2% milk
  • 1-1/2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • 1/2 cup sweetened shredded coconut
  1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the pineapple, milk and lemon juice. Combine the flour, baking powder, baking soda and salt; gradually beat into the creamed mixture. Fold in blueberries and coconut.
  2. Transfer to eight greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 15 minutes before removing from pans to wire racks. Yield: 8 mini loaves (6 slices each).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Colada Mini Loaves in Country Woman Christmas Annual 2010, p59

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