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Blueberry Bread
Ingredients:
2/3 c. shortening
1 1/3 c. sugar
1 (15 1/2 oz.) can crushed pineapple, drained
4 eggs
1/2 c. milk
1 1/2 tsp. lemon mjuice
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh blueberries
1 c. chopped pecans
1/2 c. flaked coconut
2/3 c. shortening
1 1/3 c. sugar
1 (15 1/2 oz.) can crushed pineapple, drained
4 eggs
1/2 c. milk
1 1/2 tsp. lemon mjuice
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 c. fresh blueberries
1 c. chopped pecans
1/2 c. flaked coconut
Directions:
Beat shortening at medium speed until creamy; gradually add sugar, beating well. Add pineapple, eggs, milk and lemon juice; beat well. Combine flour and next 3 ingredients; add to shortening mixture beating until blended. Stir in blueberries, pecans and coconut. Spoon batter into 2 greased 9x5x3" loafpans. Bake at 350 for 40 to 45 minutes or until tests done. Cool bread in pans on wire rack 10 minutes. Remove bread from pans, and let cool completely on wire racks.
Beat shortening at medium speed until creamy; gradually add sugar, beating well. Add pineapple, eggs, milk and lemon juice; beat well. Combine flour and next 3 ingredients; add to shortening mixture beating until blended. Stir in blueberries, pecans and coconut. Spoon batter into 2 greased 9x5x3" loafpans. Bake at 350 for 40 to 45 minutes or until tests done. Cool bread in pans on wire rack 10 minutes. Remove bread from pans, and let cool completely on wire racks.
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