Prep 20 mins
Cook 45 mins
When I lived in the u.p. of Michigan, I lived on Blueberry Street. You could pick blueberries by the pail full. An aunt of mine, who was a cook on the IronOre Boats, gave me this recipe. It is so good with pineapple and coconut in.
- Cream oleo. Add sugar gradually to the oleo, stirring well.
- Stir in eggs and the rest of ingredients.
- Pour batter into 2 (9 1/2 x5 12) tin loaf pans, greased and floured.
- Bake at 350°F for 45 minutes.
- Cool on a wire rack.
I liked that this recipe made two loaves. I won't be making it again however. I looked forward to to various flavors but the pineapple and, for the most part, the blueberries were completely overwhelmed by the coconut. Also I used my regular loaf pans but they were too small; the middle of both loaves were uncooked.
A refreshingly different quick bread! I used shortening (Crisco) instead of oleo and omitted the pecans so my one year old could eat it too. He and I both loved this bread! I also made it in 6 mini-loaf pans, which took about 35 min. to bake. Keep one out to eat and freeze the rest!
I found this recipe while last night while I was up with a bad allergy attack. what better way to spend the time than recipe surfing. I made this today. It is absolutely fabulous! Very easy to make. I made two changes. I was out of oleo so I used Butter Flavor Crisco. also, since I'm diabetic, I used my Splenda Baking Blend. It came out perfect. Thanks for the really great recipe!