Serves: 5
Total Calories: 976
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°.
This Liberty Lake Huckleberry Bread recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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