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.
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
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
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 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 CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
BLUEBERRY LOAF CAKE
MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
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- 3. Add eggs, pineapple, yogurt and oil and stir will. (Batter will still be lumpy because of the crushed pineapple.)
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