Pineapple Blueberry Bread

Clock icon
5 Minutes Prep
 / 
1 Hour 20 Minutes Total
Pie icon
12 portions 1 oz equiv grain Servings

Ingredient List

Dry Ingredients
  • Small check mark in a circle icon 2 cups Gold Medal™ Whole Wheat Flour
  • Small check mark in a circle icon 1 pouch Betty Crocker™ Blueberry Muffin Mix*
Wet Ingredients
  • Small check mark in a circle icon 2 each Eggs, fresh
  • Small check mark in a circle icon 1 cup Water
  • Small check mark in a circle icon ½ cup Vegetable Oil
  • Small check mark in a circle icon 8 oz can Pineapple, crushed, canned

Preparation

  1. Heat oven to 350° F. Lightly coat a 8 x 4 inch loaf pan with pan spray.
  2. In a large bowl, stir flour and muffin mix with a spoon. In a small bowl, beat eggs, water, vegetable oil and pineapple until well blended.
  3. Pour pineapple mixture into flour mixture, stir until just moistened.
  4. Pour batter into pan and spread evenly.
  5. Bake 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes and remove from pan. Cool completely before slicing.

Tips

  • *Pouch contains about 1¼ cup product