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Contest-Winning 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
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    2 loaves (12 slices each)


  • 2/3 cup butter, softened
  • 1-1/4 cups sugar blend
  • 2 large eggs
  • 4 large 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 sweetened shredded coconut


  • 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 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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: 193 calories, 8g fat (4g saturated fat), 31mg cholesterol, 186mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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Average Rating:
  • abreendre
    Feb 7, 2013

    No comment left

  • Annie0426
    Sep 19, 2010

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

  • R1975
    Jun 9, 2010

    For information about Splenda Sugar Blend and substituting with granulated sugar, there is information and an equivalency chart at:

  • breeleed
    Jul 16, 2009

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

  • cjmorgant110
    Jun 6, 2009

    No comment left

  • KACsMom
    May 4, 2009

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

  • suebillv
    May 4, 2009

    Can I use regular sugar?  If so, how much? THANKS!  sje

  • messymarvin
    May 2, 2009

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

  • janwiz
    May 2, 2009

    Can I use regular sugar instead of Splenda?

  • cookie51304
    May 1, 2009

    Can I use a mini loaf pan?