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White Chocolate-Iced Blueberry Loaf
White Chocolate-Iced Blueberry Loaf
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Prep Time:
10 minutes
Total Time:
3 hours 10 minutes
Elevate your berry and pecan quick bread with a decadent swirl of white chocolate for a stunning finish.
Ingredients:
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated 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
  • 1/4 cup white vanilla baking chips
  • 3 tablespoons powdered sugar
  • 1 to 2 tablespoons milk
Instructions:
  • Preheat the oven to 350°F. Grease only the bottom of a 9x5-inch loaf pan. In a large bowl, combine flour, sugar, baking powder, salt, and allspice using a spoon. Mix in buttermilk, butter, and eggs until well blended. Gently fold in blueberries and pecans. Spread the batter in the pan.
  • Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack for 10 minutes.
  • Gently release the loaf by running a knife along the edges of the pan. Transfer the loaf onto a wire rack and allow it to cool completely for about 1 hour and 30 minutes.
  • Microwave vanilla baking chips in a small microwavable bowl on High for 30 seconds, then stir until melted. If needed, microwave in additional 10-second intervals until fully melted. Mix in powdered sugar and milk until smooth for desired drizzling consistency. Drizzle the icing over the loaf and allow it to set before storing.

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