Total Time
1hr 5mins
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.


  1. Cream oleo. Add sugar gradually to the oleo, stirring well.
  2. Stir in eggs and the rest of ingredients.
  3. Pour batter into 2 (9 1/2 x5 12) tin loaf pans, greased and floured.
  4. Bake at 350°F for 45 minutes.
  5. Cool on a wire rack.
Most Helpful

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.

etully February 28, 2013

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!

Vermonter (at heart) May 18, 2010

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!

Auntmoonie April 17, 2005