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Contest-Winning Blueberry Quick Bread Recipe
Contest-Winning Blueberry Quick Bread Recipe photo by Taste of Home
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Contest-Winning Blueberry Quick Bread Recipe

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4.5 10 9
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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
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES: 24 servings

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

Nutritional Facts

1 slice: 193 calories, 8g fat (4g saturated fat), 31mg cholesterol, 186mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. 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.
  2. Transfer to two 8x4-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.
Originally published as Blueberry Quick Bread in Light & Tasty June/July 2006, p47


Reviews for Contest-Winning Blueberry Quick Bread

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Annie0426 User ID: 4550085 89139
Reviewed Sep. 19, 2010

"all we could taste was the flour, will not make this again"

MY REVIEW
R1975 User ID: 1655346 157923
Reviewed Jun. 9, 2010

"For information about Splenda Sugar Blend and substituting with granulated sugar, there is information and an equivalency chart at: www.splenda.com/products/sugar-blend"

MY REVIEW
breeleed User ID: 1928588 140462
Reviewed Jul. 16, 2009

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

MY REVIEW
KACsMom User ID: 637121 63442
Reviewed May. 4, 2009

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

MY REVIEW
suebillv User ID: 2977546 158231
Reviewed May. 4, 2009

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

THANKS!  sje"

MY REVIEW
messymarvin User ID: 2123028 89138
Reviewed May. 2, 2009

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

MY REVIEW
janwiz User ID: 3550413 138639
Reviewed May. 2, 2009

"Can I use regular sugar instead of Splenda?"

MY REVIEW
cookie51304 User ID: 880065 84157
Reviewed May. 1, 2009

"Can I use a mini loaf pan?"

MY REVIEW
jejoro User ID: 1266842 138637
Reviewed May. 1, 2009

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

MY REVIEW
noldenburg User ID: 2959802 162552
Reviewed Sep. 6, 2008

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

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