Rum-Buckle Breakfast Loaf

Rum-Buckle Breakfast Loaf

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  • 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


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


  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.


  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.
Rum-Buckle Breakfast Loaf
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