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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 24 |
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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. âLois Everest, Goshen, Indiana 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 king arthur unbleached 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 |
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 8-in. x 4-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).
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