Liberty Lake Huckleberry Bread


Serves: 5
Total Calories: 976

Ingredients

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar
2/3 cup shortening
4 eggs
1/2 cup milk
1 1/2 teaspoons lemon juice
1 cup crushed pineapple
2 cups huckleberries
1 cup chopped nuts
1/2 cup coconut

Directions:

Sift dry ingredients. Cream shortening and eggs. Add sifted mixture, milk, lemon juice and pineapple; beat well. Stir in huckleberries, nuts and coconut. Bake in 2 small greased loaf pans or 1 greased 9x13-inch pan for approximately 45 minutes at 350°.

Nutritional Facts:

Serves: 5
Total Calories: 976
Calories from Fat: 423

This Liberty Lake Huckleberry Bread recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
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Liberty Lake Huckleberry Bread
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Overnight Brunch Rolls
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