Chocolate Pecan Bread with Bourbon-Streusel Topping
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CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs
1
Servings
INGREDIENTS
1/4
c
Coarsely chopped; toasted pecans
1/4
c
Firmly packed brown sugar
3 1/2
tb
All-purpose flour
1 1/2
tb
Butter; melted
2
ts
Bourbon
3
c
All-purpose flour
1
c
Sugar
2
ts
Salt
4
ts
Baking powder
4
tb
Cold unsalted butter; cut into pieces
1 1/2
c
Coarsely chopped toasted pecans
1
c
Milk; room temperature
1
Egg
1/2
c
Bourbon
6
oz
Chocolate chips
INSTRUCTIONS
TOPPING
BREAD
>From: waterman@vt.edu (Betsey)
Prepare the topping in a medium bowl, combing the pecans, brown sugar,
flour, butter, and bourbon. Set aside.
Preheat the oven to 400. In a large bowl, combine the flour, sugar, salt,
and baking powder. Cut in the butter with a pastry blender or fork, until
the mixture forms coarse crumbs. Stir in the pecans. In a separate bowl,
mix together the milk, egg, and the bourbon. Add this to the flour and nuts
mixture, stirring just to combine. Fold in the chocolate chips. Pour into 4
nonstick mini-bread pans. Evenly spread the streusel topping over the
batter. Place the loaves in the oven and bake for about 1 hour or until a
tester comes clean.
~ - The Sampson Eagon Inn
Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
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