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

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