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)
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.
