Blueberry Pineapple Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 5x9-inch loaf pans.
• In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts and macadamia nuts. Divide the batter between the prepared loaf pans.
• Bake loaves in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour. Cool on wire racks.

Steps:

• In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

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.

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.

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.

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.

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.

Steps:

• Beat eggs, sugar and oil.
• Add sifted flour, baking soda, baking powder and cinnamon.
• Mix in pineapple and walnuts or pecans.
• Pour into 2 loaf pans.
• Bake at 325 degrees for 50-60 minutes.

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving juice for pineapple sauce.
• Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel, vanilla, salt and egg in large bowl with spoon. Fold in blueberries and pineapple.
• Spread in ungreased square pan (8 x 8). Make cinnamon crumb topping and sprinkle over mixture.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted comes out clean. Serve warm with pineapple sauce.
• Cinnamon Crumb Topping:.
• Mix sugar, flour and cinnamon in small bowl. Cut in butter, using pastry blender or 2 knives, until mixture looks like fine crumbs.
• Pineapple Sauce:.
• Mix brown sugar and cornstarch in 1-quart saucepan. 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 minutes. Remove from heat. Stir in lemon juice. Serve warm.

Steps:

• In large mixing bowl, cream butter and sugar blend.
• Add the eggs, egg whites and lemon juice; mix well.
• Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Fold in the blueberries, pineapple, pecans and coconut.
• Transfer to two 8-inch by 4-inch by 2-inch loaf pans coated with cooking spray.
• Bake at 350 degrees 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.

Steps:

• Combine pineapple and coconut in bowl.
• Combine sugar and cornstarch in separate bowl and mix well.
• Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
• Refrigerate for 1 hour.
• Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean.
• Let dough rise until it doubles in size.
• Roll out dough onto a floured surface until it is 2 inches thick.
• Next spread pineapple/coconut mixture over the top of the dough.
• Fold dough into itself and place in a greased 9x13-inch cake pan.
• Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
• Let dough rise in warm oven (110°F) - about half way up the pan.
• Bake at 325°F for 20-25 minutes or until golden brown.
• Let bread cool, cut and serve.

Steps:

• Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil.
• Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces.
• Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.

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.

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.