Blueberry Bread With White Chocolate Icing |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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I found this recipe in a Holiday version of a Pillsbury cook book. It makes a wonderful addition to any holiday meal. Ingredients:
2 1/2 cups flour |
1 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon allspice |
1 cup buttermilk |
1/4 cup butter, melted |
2 eggs |
1 1/2 cups blueberries, frozen |
1/2 cup pecans, chopped |
1/4 cup white chocolate chips |
3 tablespoons powdered sugar |
2 tablespoons milk |
Directions:
1. Heat oven to 350°F.
2. Sift flour, sugar, baking powder, salt, and allspice together into a large mixing bowl.
3. In a seperate mixing bowl beat buttermilk, melted butter, and eggs until blended.
4. Slowly mix dry mixture into wet mixture and mix until combined.
5. Stir in blueberries and pecans.
6. Grease 9X5 inch loaf pan and pour batter into pan.
7. Bake 1 hour 15 minutes to 1 hour 20 minutes or until knife inserted into bread comes out clean.
8. In a small microwave safe bowl, melt chips.
9. Beat in powdered sugar and milk until smooth.
10. Drizzle icing over cooled blueberry bread, and allow to icing to set before serving.
11. Cool bread in pan for 10 minutes then remove by running a knife around edges of pan to loosen bread. Remove bread and cool completely.
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