BLUEBERRY PINEAPPLE BREAD
My favorite recipe from my Auntie Mary, my godmother. So good! I sure do miss her, but every time I make this I think of her.
Provided by Mary Frazier
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- 1. Sift dry ingredients together. Set aside. In a large bowl combine oil, sugar, eggs, milk, lemon juice and pineapple. Mix thoroughly. Add dry ingredients and blend well. Fold in berries and nuts. Pour dough into 2 greased and floured loaf pans. Bake at 350 degrees for 40 to 45 minutes, until done. Remove from pans at once and cool on rack.
PINEAPPLE BREAD
This is a great tasting loaf, fruity and nutty at the same time.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
- In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g
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
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 193 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 186mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY-PINEAPPLE BUCKLE
Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
- In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 50 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
BLUEBERRY PINEAPPLE BREAD
This is a yummy bread. I always use the coconut. It goes great with the pineapple. This bread also freezes well.
Provided by MARIA MAC
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350F; grease 2 loaf pans.
- Cream shortening & sugar.
- Mix milk, eggs, lemon juice & pineapple: add to creamed
- mixture.
- Sift together flour, baking powder, soda and salt, beat into
- mixture.
- Fold in blueberries, nuts & coconut, then pour into loaf pans.
- Bake 1 hour, cool 10 minutes; remove from pans.
Nutrition Facts : Calories 2555, Fat 118.1, SaturatedFat 26.6, Cholesterol 431.5, Sodium 2208.3, Carbohydrate 339.1, Fiber 15.7, Sugar 170.1, Protein 47.4
BLUEBERRY PINEAPPLE LOAF
I get fresh blueberries from my mom every year and am always looking for new ways to use them. Found this recipe in "The Church Supper Cookbook." I've also made this omitting the pineapple and using 1 cup of blueberries. Best eaten within 24 hours. Credited to Arlene Gilman, Woodstock Baptist Church, Woodstock, NH.
Provided by mailbelle
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine sugar and egg; cream with butter. Add pineapple juice.
- Combine flour, salt, and baking powder, and add to sugar mixture; stir in pineapple, blueberries and nuts.
- Pour into a greased 8x4-inch loaf pan and bake at 350°F for 1 hour.
Nutrition Facts : Calories 2394.6, Fat 66.3, SaturatedFat 21.3, Cholesterol 272.6, Sodium 2591.5, Carbohydrate 414.9, Fiber 16, Sugar 198, Protein 46
BLUEBERRY BANANA BREAD
Combine blueberries and bananas in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter.
Provided by STILLSWEET43
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
- Mix flour, baking soda, and salt together in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 31.2 g, Cholesterol 41.1 mg, Fat 7 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.1 g, Sodium 215 mg, Sugar 16.4 g
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
- In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
BLUEBERRY LOAF
An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.
Provided by Meg
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g
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- In a bowl whisk together the all-purpose flour, baking powder and salt. In a mixing bowl, using the mixer, combine butter, sugar, eggs, sour cream, pineapple and vanilla extract. Add in flour mixture and mix just until all ingredients are wet.
- Fold in blueberries and coconut with a spoon. Spray a 9 x 5 loaf pan with cooking spray and add ingredients. Sprinkle nuts on top. Can add a few additional blueberries if you like.
- Bake in preheated 350 degree oven for 55 to 60 minutes or until center tests done. Let cool 10 minutes before taking out of pan. Drizzle on my basic powdered sugar glaze recipe, eat plain or just sprinkle on some powdered sugar. Makes 1 loaf.
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