Chocolate Pecan Bread With Bourbon-Streusel Topping
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Chocolate Pecan Bread With Bourbon-Streusel Topping
  Chocolate    Bread    Pecans    Toppings  
Last updated 6/12/2012 1:15:48 AM. Recipe ID 45355. Report a problem with this recipe.
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      Title: Chocolate pecan bread with bourbon-streusel topping
 Categories: None
      Yield: 1 Servings
 
MMMMM--------------------------TOPPING-------------------------------
    1/4 c  Coarsely chopped; toasted
           -pecans
    1/4 c  Firmly packed brown sugar
  3 1/2 tb All-purpose flour
  1 1/2 tb Butter; melted
      2 ts Bourbon

MMMMM---------------------------BREAD--------------------------------
      3 c  All-purpose flour
      1 c  Sugar
      2 ts Salt
      4 ts Baking powder
      4 tb Cold unsalted butter; cut
           -into pieces
  1 1/2 c  Coarsely chopped toasted
           -pecans
      1 c  Milk; room temperature
      1    Egg
    1/2 c  Bourbon
      6 oz 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 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
  




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Recipe ID 45355 (Apr 03, 2005)

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