BLUEBERRY BREAD

BLUEBERRY BREAD
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from the kitchen of Donna Dykstra
  • CourseBrunches & Bread
BLUEBERRY BREAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Donna Dykstra
  • CourseBrunches & Bread
Ingredients
  • 2/3 cup butter softened
  • 1 1/3 cups sugar
  • 1/2 cup milk
  • 4 eggs
  • 1 cup crushed pineapple drained
  • 1/2 tsp. lemon juice
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups blueberries fresh or frozen
  • 1 cup chopped nuts
  • 1/2 cup flaked coconut
Instructions
  1. Preheat oven to 350 degrees. Grease and flour two loaf pans, 8 X 4 X 2 inch.
  2. In a mixing bowl, cream butter and sugar until light and fluffy.
  3. Mix milk, eggs, pineapple and lemon juice. Add to creamed mixture, mix.
  4. In a separate bowl, combine flour, baking powder, baking soda and salt.
  5. Add to moist mixture and beat until blended.
  6. Fold in blueberries, coconut and nuts.
  7. Pour evenly into prepared pans.
  8. Bake for 50-60 minutes, until golden and toothpick inserted into center comes out clean.
  9. Cool 5 minutes and remove from pan. Cool completely.
  10. Store bread in the refrigerator.
  11. This recipe freezes very well and makes great gifts!
  12. Makes 6 mini-loaves, baking time adjusted to 30 minutes.
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