Blueberry Quick Bread

Sliced a little thicker as it was still warm

  Quick breads are a favorite of mine to bake and everyone loves to eat them. When I saw this recipe for Blueberry bread with pineapple and coconut and lemon I found one I had not tried at some point. 
  I must confess they ate one loaf as soon as it was cool even though this bread like all quick breads is better wrapped and eaten the next day. I did make them in 6 small loaves instead of 2 large loaves, they are nice to give away in that size and also freeze well to use later. If freezing, be sure to wrap well and put in freezer bags or freezer wrap.
  This recipe is one I will make often and highly recommend to all of you bakers. It would be especially nice for a bake sale in the small sizes. You could drizzle a simple powdered sugar glaze on them if you want to.
Blueberry Quick Bread
⅔ cup softened butter
1 ¼ cups sugar or sugar blend for baking
2 eggs
4 egg whites (save the yolks for double yolk breakfast eggs)
1 ½ teaspoons lemon juice
3 cups flour 
3 3/4 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 cups fresh or frozen blueberries (if frozen do not thaw before using)
1 cup canned crushed unsweetened pineapple, drained
½ cup chopped pecans
½ cup flaked coconut
  In a large bowl, cream butter and sugar. Add the eggs, egg whites and lemon juice; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Starting and ending with the flour mixture. Gently fold in the blueberries, pineapple, coconut and pecans.
  Spoon into two 8 in. x 4 in. Loaf pans or 6 small loaf pans that have been greased on the bottom and ½ inch up the sides. Bake at 350° for 50 to 60 minutes for large pans and about 40 minutes for the small pans. A toothpick inserted near the center will come out clean or with a few crumbs on it. Cool in pans for 10 minutes and than on a wire rack until completely cool.
  Wrap well with plastic wrap and slice the next day for best results.
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*Most muffins and quick breads do best when they are not over mixed. This can take beating with a mixer, but as soon as the flour is mixed in, finish by hand. You could save a small amount of flour to dust the fruit and nuts with, but I found that they did not sink to the bottom without the flour dusting.

2 comments:

  1. This recipe sounds really good, and certainly will be baking for my family...an extra incentive is I have all the ingredients on hand. The times I find a recipe would like to try, if I don't have the ingredients in the cupboard, am less likely to prepare it. In the past, have purchased certain ingredients for a new recipe, to find we don't really care for it, and then have the 'special' ingredients just sit on the shelf. The exception is you two ladies recipes...every recipe have made from your shared ones, my family have enjoyed. Thank You, Sue and Myrna...you ladies are the best. :) Gracie

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  2. What a nice thing to say. We do always make every recipe we post and if they are not something our families like, they do not make the blog. I also try to avoid recipes that require a ingredient that I will never use again.

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