 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
This makes two loafs, so it will serve more then two people but it's difficult to say how many it will serve because we all cut our bread either thick or thin. I like mine thick LOL Enjou Ingredients:
2/3 cup butter, softened |
1-1/4 cups sugar blend for baking |
2 eggs |
1-1/2 teaspoons lemon juice |
3 cups all-purpose flour |
3-3/4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup fat-free milk |
2 cups fresh or frozen blueberries |
1 cup canned unsweetened crushed pineapple, drained |
1/2 cup chopped pecans or walnuts |
1/2 cup flaked coconut |
Directions:
1. In a large mixing bowl, cream butter and sugar blend. Add the eggs, egg whites and lemon juice; mix well.
2. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries, pineapple, pecans and coconut.
3. Transfer to two 8-in. X 4-in. X 2-in. 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. Yield: 2 loaves.
|
|