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Blueberry Colada Mini Loaves

 Blueberry Colada Mini Loaves
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
48 ServingsPrep: 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 flaked 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).

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Blueberry Colada Mini Loaves (continued)

Nutritional Facts: 1 slice equals 94 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 77 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.