| This recipe is liked by 0 person(s). |
Bourbon Pecan Bread
Nb persons: 0
Yield: 1 loaf
Preparation time:
Total time:
Source: Southern Living 1993
| 1/4 c. | butter, softened |
| 1 c. | sugar |
| 1 large | egg |
| 1 c. | milk |
| 1/2 c. | bourbon |
| 3 c. | flour |
| 1 Tb. | baking powder |
| 1 1/2 tsp. | salt |
| 1 1/2 c. | chopped pecans, divided |
| 2 tsp. | grated orange rind |
| 2 Tb. | bourbon |
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating well. Combine milk and 1/2 c. bourbon. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginnning and ending with flour mixture. Stir in 1 1/4 cups pecans and orange rind. Spoon batter into a grease and floured 9x5x3" loafpan. Sprinkle with remaining pecans. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Drizzle with 2 Tb. bourbon. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe