Blueberry Pineapple Bread

Blueberry Pineapple Bread


2/3 cup vegetable shortening

1 1/3 cups sugar

1 (15 oz.) can crushed pineapple, drained

4 eggs

1/2 cup milk

1 1/2 teaspoons lemon juice

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups blueberries

1/2 cup flaked coconut


Preheat oven to 350 degrees F. Prepare two 9 x 5-inch loaf pans by greasing or with nonstick cooking spray. In a large mixing bowl, beat shortening at medium speed of an electric mixer until creamy; add sugar gradually, beat well. Add pineapple, eggs, milk, and lemon juice; beat well. Combine flour, baking powder, baking soda, and salt; add to shortening mixture, beat just until blended. Stir in blueberries and coconut. Pour batter into prepared loaf pans. Bake for 40 - 45 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes, then remove from pans to cool completely. Makes 2 loaves.


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