Bourbon Pecan Bread Recipes

BOURBON PECAN BREAD

Steps:

• Preheat oven to 350; grease& flour a 9 by 5 by 3 inch loaf pan; set aside.
• In lge bowl, whisk together flour, sugar, baking pwdr& salt; cut in butter with a pastry blender until mixture is crumbly; stir in orange zest and 1 1/4 cup pecans.
• Combine milk, 1/2 cup bourbon& egg, stirring well and add to dry ingredients; stir just until moistened; transfer to prepared pan, spreading evenly.
• Sprinkle remaining 1/4 cup pecans over top, pressing down lightly.
• Bake in center of oven 50 to 60 minutes.
• Cool pan on wire rack for 10 minutes; then remove from pan and cool completely.
• Drizzle bread while still slightly warm with remaining 2 tbs bourbon.
• This is also good topped with vanilla ice cream.

WHOLE-WHEAT BOURBON PECAN BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Lightly spray oil on the inside of 2 loaf pans (8 1/2" x 4 1/2" x 2 1/2"). Place some parchment paper in the bottom of pans if you have it. If not, don't worry about it. You can also use a cake pan but the loaf pans work better.
• Combine the flour, salt, and baking soda in a small bowl.
• In a separate large bowl, mash the bananas and mix in the butter, sugar, eggs, pecans, and bourbon.
• Add the combined dry ingredients into the large bowl and hand stir just until the batter is blended (try not to over stir).
• Pour batter equally into the two loaf pans.
• Bake for 60-70 minutes until the loaves pass the toothpick test.
• Let the loaves cool for 5 minutes, then turn them out onto a rack to finish cooling. If you used the parchment paper, they will roll out of the pans with no difficulty.
• Slice and serve. This bread is tasty all by itself but it can also be spread with butter, cream, jam, or whatever your favorite topping happens to be.

BOURBON RAISIN PECAN BREAD

Steps:

• Soak raisins in bourbon for 2 hours and drain, reserving bourbon.
• Add more bourbon to make 1/3 cup.
• Grease two bread loaf pans and line pan bottoms with greased wax paper.
• Preheat oven to 350 degrees F.
• Cream butter and 1/2 cup of sugar until light and fluffy.
• Add egg yolks, one at a time, beating well.
• Add flour in thirds, alternating with bourbon.
• Mix until blended.
• Stir in raisins, pecans, and vanilla extract.
• With clean beaters, beat egg whites until soft peaks form.
• gradually beat in remaining 1 cup of sugar; beat until stiff.
• Fold egg whites into batter; turn into pans and bake for 1 hour.

CHOCOLATE BOURBON PECAN MONKEY BREAD

Steps:

• Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar., For bourbon caramel, bring brown sugar, butter and bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Place a sheet of foil on bottom oven rack. Bake on middle oven rack until golden brown, 50-55 minutes. (Cover loosely with foil for last 10-15 minutes if top browns too quickly.) Cool in pan 10 minutes before inverting onto a serving plate. Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in bourbon until smooth. Drizzle glaze over warm bread.