Rum-Buckle Breakfast Loaf

Rum-Buckle Breakfast Loaf

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Ingredients

  • 2 ½ C flour
  • 2 C Pioneer® Sugar
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 C corn oil
  • 1 C cream
  • 1 T rum flavoring
  • 3 eggs, slightly beaten
  • 3 jars blueberry buckle (baby food jars)
  • ½ C macadamia nuts, chopped
  • ½ C pecans, chopped

Glazing:

  • 1 C Pioneer® Confectioners Powdered Sugar
  • 2 T milk

Directions

  1. Preheat oven to 350° F. Grease and flour a bread/loaf pan; set aside.
  2. In a mixing bowl stir together flour, Pioneer® Sugar, baking soda and salt. Add oil, cream and rum flavoring and beat with mixer until blended. Add eggs and beat. Add blueberry buckle and mix thoroughly. Stir in macadamia nuts and pecans. Pour dough into prepared pan. With any extra nuts sprinkle over the top. Bake for 50-60 minutes or until knife inserted comes out clean. Cool before adding the glaze.

Glaze:

  1. Blend Pioneer® Confectioners Powdered Sugar and milk. Pour over loaf and let set for ½ hour before serving.
  2. Store in an airtight container in refrigerator (refrigeration blends the flavors of the loaf).
 
**From the Kitchen of: Kay Wilson of Bay City, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.