Friends Drift Inn Recipes
Bourbon Heritage Month Series
This post appeared on September 11, 2011. Due to Network Solutions errors this post was lost. This is the restored version
Quick Bread Recipe for Fall
I am a country girl. I am definitely not about the big city bustle, the unfamiliar faces, and the barrage of urban noise that is the hallmark of New York. We all know this weekend marked ten years since that fateful day, when even a rural barn dweller like me wanted to love New York City with a hug.
I salute the folks of New York City…..all 8,214,426 of them. Hey y’all from Kentucky!
Layers of Flavors
Today, I raise a glass of Basil Hayden Kentucky Straight Bourbon Whiskey to the Big Apple. Basil Hayden is a small batch , part of Jim Beam’s stable of offerings. With a bit of a bite, I think it’s appropriate for my homage to the New Yorkers. Rye gives this Kentucky livation a spicey and peppery taste; that finishes with that little tingle of feel good warmth that celebrates the change in seasons.
Big Apple Bourbon Bread contains a mixture of spices, with the optional ingredients of sorghum and bacon drippings adding a background of fall flavors.
Big Apple Bourbon Bread….take a bite. Take two. We are celebrating Bourbon Heritage Month ….from California to the New York Island.
Big Apple Bourbon Bread Recipe
A hand me down recipe of unknown orgins
Bread Recipe, Quick Bread Recipe, Brunch Recipe, Breakfast Recipe, Apple Recipe
- 1 cup golden raisins
- 1/3 cup Basil Hayden Kentucky Bourbon (Woodford Reserve would work)
- ½ cup unsalted butter softened, organic preferred
- 1 cup pure cane sugar
- 1 egg beaten
- 1 Tablespoon Sorghum (optional you could add a Tablespoon Dark Brown Sugar)
- 2 cups flour (I used bread flour)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- 1 cup applesauce
- 1 cup coarsely chopped pecans
- Grease for baking pan….I used 2 Tablespoons of Bacon Grease
1. Preheat oven to 350°. Line a loaf pan with aluminum foil. Grease pan generously. I use bacon drippings.
2. I prefer to soak raisins overnight in bourbon but you could nuke raisins and bourbon for about 45 seconds on high heat and cover with foil until you are ready to use.
3. Cream butter and sugar together in a large mixing bowl. Add egg beating in. (Add sorghum if you have it)
4. In a separate bowl whisk together flour, soda, salt, cinnamon, nutmeg, allspice and cloves.
5. Alternate adding applesauce and dry ingredients to the butter mixture.
6. Add pecans and raisins.
7. Spoon batter into greased loaf pan. Bake for about 1 hour and 15 minutes, until a toothpick inserted comes out clean.
Be prepared for your kitchen to smell wonderful!
Cool bread in pan about 10 minutes, then remove from pan and let cool.
This bread> freezes well, if you would like to make ahead for unexpected guests. We like it lightly toasted and slathered with apple butter….especially for fall brunches served with hot tea.
Disclaimer I am not paid for links to products at the time of this writing. Living in the mountains, I use locally made sorghum. If it is not available in your area, I suggest Bourbon Barrel Foods
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