Oven at 350 degrees. Makes 6 loaves in 6 x 3 1/2 x 2 1/4 inch pans.

3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 c. vegetable shortening
1 1/3 c. sugar
4 eggs, lightly beaten
1/2 c. milk
1 1/2 tsp. lemon juice
1 c. well drained, crushed pineapple
2 c. fresh blueberries, rinsed and drained
1 c. chopped nuts
1/2 c. flaked coconut (optional)

Sift dry ingredients (flour, baking powder, baking soda and salt.) Cream shortening until light and fluffy. Gradually beat in sugar. Stir in eggs, milk, lemon juice and pineapple. Beat in dry ingredients. Fold in blueberries, nuts, and coconut.

Pour dough into 6 greased and floured 6 x 3 1/2 x 2 1/4 inch pans. Bake in a preheated 350 degree oven for 40-45 minutes. Unmold and cool on a rack. When thoroughly cold, wrap bread excluding as much air as possible. Seal tightly and freeze.