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

Contest-Winning Blueberry Quick Bread Recipe

Publisher Photo
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 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.

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

Nutritional 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.

Reviews for Contest-Winning Blueberry Quick Bread

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Sep. 19, 2010

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

MY REVIEW
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
Reviewed Jul. 16, 2009

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

MY REVIEW
Reviewed May. 28, 2009
MY REVIEW
Reviewed May. 4, 2009

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

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