Recipe - Chocolate Pecan Bread With Bourbon-Streusel Topping

TOPPING
One fourth cup Coarsely chopped; toasted
pecans
One fourth cup Firmly packed brown sugar
3 One half tablespoon Allpurpose flour
1 One half tablespoon Butter; melted
2 teaspoon Bourbon

BREAD
3 cup Allpurpose flour
1 cup Sugar
2 teaspoon Salt
4 teaspoon Baking powder
4 tablespoon Cold unsalted butter; cut
into pieces
1 One half cup Coarsely chopped toasted
pecans
1 cup Milk; room temperature
1 Egg
One half cup Bourbon
6 ounce Chocolate chips

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 minibread 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 recipeludigest by jeryder@juno.com on Mar 10, 1998