Chocolate pecan bread with bourbon-streusel topping
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Coarsely chopped; toasted pecans |
| ¼ | cup | Firmly packed brown sugar |
| 3½ | tablespoon | All-purpose flour |
| 1½ | tablespoon | Butter; melted |
| 2 | teaspoons | Bourbon |
| 3 | cups | All-purpose flour |
| 1 | cup | Sugar |
| 2 | teaspoons | Salt |
| 4 | teaspoons | Baking powder |
| 4 | tablespoons | Cold unsalted butter; cut into pieces |
| 1½ | cup | Coarsely chopped toasted pecans |
| 1 | cup | Milk; room temperature |
| 1 | Egg | |
| ½ | cup | Bourbon |
| 6 | ounces | Chocolate chips |
Directions
TOPPING
BREAD
>From: waterman@... (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@... on Mar 10, 1998