White Chocolate Berry Burst Bread

So, I'm wondering, is it normal to have a whole shelf in the pantry that's your shelf??  (Aka- "Children if you eat this I will personally throw all your nerf guns into the wilderness and escort you to the orphanage.")

I walked in to our secondary pantry yesterday and realized I had an entire shelf of hidden food.  Banana Nut Crunch (Dude, children, that stuff is expensive.  No, you cannot have a bowl), Chocolate Peppermint Stick Luna bars, Honey Nut Shredded Wheat.  Gingerbread Oreos.  It's kind of gotten out of control.

Is this normal?

Is this a rite of motherhood or do I have a strange hoarding problem I never realized before?  I really don't want to be on the show hoarders.

On the other hand, when you hoard berries from your garden all summer and hide them away in the freezer, you get to make this bread.  So sometimes hoarding is a good thing, right?


This bread is full of berries and is lightly sweetened.  You can substitute some quick oats to make this healthy enough for breakfast, or you can add extra white chocolate chips to turn this into a sweeter snacking/ dessert bread.

White Chocolate Berry Burst Bread

Recipe adapted from You Made That?

 -3 cups flour, lightly spooned (13.5 oz) You can replace up to 1 cup of this with oats that have been whirled in the food processor if you want. (Use only 9 oz flour.)
-1 1/4 c sugar
-1 1/2 tsp. of baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-1 Tbsp lemon zest
-3/4 cup of buttermilk
-1/2 cup melted butter
-2 eggs
-1 tsp vanilla
-1 1/2 cup of frozen berries.  I did 1 c. raspberries, 1/2 c blueberries.
-1 cup white chocolate chips (More for a sweeter bread.)

Whisk together all the dry ingredients and lemon zest in a large bowl.

In a small bowl whisk together the buttermilk, butter, eggs, and vanilla until well-combined.  Pour mixture into the dry ingredients and mix gently until just combined. 

Fold in the frozen berries and white chocolate chips.

Pour batter into a greased 9x5 inch loaf pan.  Batter will be thick.  Smooth top with a spatula before baking.  Bake at 325 degrees for 60-90 minutes or until lightly browned and toothpick comes out clean.