Equipment
Ingredients
Batter Base
- 120 g unsalted butter, softened
- 200 g granulated sugar
- 3 eggs, beaten
- 120 g all-purpose flour
- 2½ g baking powder
- 1 g fine salt
- 1 g nutmeg, grated
- 60 ml whole milk
- 84 g molasses
- 1 g baking soda
Mix-ins
- 60 ml bourbon
- 120 g raisins
- 120 g pecans, chopped
- 120 g walnuts, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 336 kcal
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 2 g
- Sugar
- 25 g
- Sodium
- 70 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 59 mg
- Potassium
- 275 mg
- Calcium
- 54 mg
- Iron
- 1.5 mg
- Magnesium
- 45 mg
- Phosphorus
- 112 mg
- Zinc
- 0.9 mg
- Vitamin A
- 78 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.14 mg
- Niacin
- 0.8 mg
- Folate
- 32 mcg
- Water
- 20 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
Method
Preheat your oven to 150°C (300°F).
Grease the 8½-by-4½-inch loaf pan with butter and dust lightly with flour.
Cream the softened butter and sugar in the stand mixer until the mixture is light and fluffy.
Set the mixer to low speed and gradually pour in the beaten eggs.
Whisk the flour, baking powder, salt, and nutmeg together in a separate mixing bowl.
Add the dry flour mixture to the butter mixture and stir until just combined.
Pour the milk into the batter and beat until incorporated.
Combine the molasses and baking soda in a small bowl, stirring until blended.
Mix the molasses mixture into the main batter.
Toss the raisins and chopped nuts with a small amount of flour, shaking off any excess.
Fold the floured raisins, nuts, and the bourbon into the batter using a spatula.
Transfer the batter to the prepared pan and bake at 150°C (300°F) for 1 hour and 45 minutes to 2 hours.
Allow the bread to cool in the pan for at least 30 minutes before slicing.
Chef's Notes
- This bread improves with age. For a stronger flavor, brush the top of the cooled loaf with an extra tablespoon of bourbon before wrapping.
- The low baking temperature is critical due to the high sugar and molasses content which can scorch easily.
Storage
Refrigerator: 1 week — Wrap tightly in plastic wrap to prevent drying.
Freezer: 3 months — Slice before freezing for easier thawing.
Reheating: Serve at room temperature or toast lightly.
Troubleshooting
Fruit and nuts sank to the bottom of the loaf
Cause: Ingredients were not properly dredged in flour or the batter was over-mixed.
Fix: Cannot be fixed after baking; serve slices upside down.
Prevention: Ensure raisins and nuts are fully coated in flour and fold them in gently at the very end.
Bread is too dry
Cause: Overbaked or oven temperature was too high.
Fix: Brush the warm loaf with additional bourbon to add moisture.
Prevention: Check for doneness with a toothpick starting at 1 hour 40 minutes.
Cultural Context
Quick breads, characterized by their rapid preparation and leavening agents like baking soda or powder, became popular in American households during the late 19th and early 20th centuries. This recipe, with its inclusion of bourbon and pecans, reflects a contemporary interpretation of traditional American baking, often associated with comfort food and regional flavors.
