White Chocolate Iced Blueberry Loaf

A swirl of melted white chocolate adds a pretty final flourish to this quick bread, filled with berries and pecans.

Yield

1 loaf (12 slices)

Loaf Ingredients

2 1/2 cups all-purpose flour
1 cup granulated (white) sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice, if desired
1 cup buttermilk*
1/4 cup butter or margarine, melted
2 eggs
1 1/2 cups fresh or frozen (do not thaw) blueberries
1/2 cup chopped pecans

Icing Ingredients

1/4 cup white vanilla baking chips
3 tablespoons confectioners' (powdered) sugar
1 to 2 tablespoons milk

Directions

Preheat oven to 350°F (177°C). Grease bottom only of a 9 x 5-inch loaf pan with Pan Release or baking spray with flour.

In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.

Bake for 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire cooling rack 10 minutes.

Run knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire cooling rack. Cool completely, about 1 hour 30 minutes.

In small microwavable bowl, microwave vanilla baking chips on HIGH 30 seconds. Stir until melted; if necessary, microwave in additional 10-second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle icing over loaf. Let stand until icing is set before storing.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 1 hour 20 minutes
Cool Time: 1 hour 40 minutes

Additional Information

* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

This delicious loaf makes a great gift. Place toothpicks into the top surface of the loaf to protect the icing from sticking. Then wrap the loaf in colored cellophane and tie with a pretty bow.

Nutritional Information

Amount per serving: Calories 290 (Calories from Fat 90), Total Fat 9 g (Saturated Fat 3 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 280 mg; Total Carbohydrate 45 g (Dietary Fiber 2 g, Sugars 23 g), Protein 5 g; Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 3

Recipe Courtesy Of

Betty Crocker

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