04 September, 2012

Bourbon Pecan Bread | Cordon Blue Grass

September is National Bourbon Heritage Month. In recognition, this is the first of our Tuesday posts this month for baked goods recipes with bourbon. View all recipes with bourbon.

This Bourbon Pecan Bread has a texture similar to pound cake.

Bourbon Pecan Bread ingredients
Makes 2 loaves
3/4 cup raisins
1/3 cup bourbon
1 1/4 sticks butter, softened
1 1/2 cups sugar
6 eggs, separated
2.25 cups flour
1.25 tsp vanilla
1 cup coarsely chopped pecans

Advance preparation
Soak raisins in bourbon for 2 hours. Drain, reserving bourbon. If necessary, add more bourbon to make 1/3 cup.

Generously grease 2 (8.5- x- 4.5- x 3-inch) loaf pans and line pan bottom with greased waxed paper. 

Preheat oven to 350ºF.

Prepare batter
In bowl, cream butter and 1/2 cup sugar until fluffy.  Add egg yolks, one at a time, beating well.

Add flour in thirds alternating with bourbon; mix well. Stir in raisins, vanilla and pecans.

In large bowl, and with clean beaters, beat egg whites until soft peaks form when beaters are raised. Gradually beat in remaining 1 cup of sugar and beat until stiff. Gently fold egg whites into batter.

Bake and serve
Turn batter into prepared loaf pans and bake until done, about one (1) hour done.

Serve warm, or for better slicing, wrap in foil and refrigerate for about twelve (12) hours.

This recipe is from the Junior League of Louisville, IncCordon Blue Grass Blue Ribbon Recipes from Kentucky (Memphis: Wimmer Brothers, 1988), 211. 

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Page Last Updated 29 April 2015

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