Recipe for cooking bourbon pecan bread

Quick Meals- Soups and Bread :: Sweet Quick Breads

Bourbon Pecan Bread

3/4 C. raisins
1/3 C. bourbon
3/4 C. (1 1/2 sticks) butter or butter replacement, softened
6 eggs, separated
1 1/2 C. sugar, divided
2 1/4 C. flour
1 1/2 tsp. vanilla extract or flavoring
1 C. pecan nutmeats, broken

Soak raisins in bourbon for 2 hr. and drain, reservings bourbon.

Add more bourbon to make 1/3 C..

Grease two bread bread loaf pans and line pan bottoms with greased wax paper. Preheat oven to 350 degrees F.

Cream butter and 1/2 C. sugar until light and fluffy. Add egg yolks, one at a time, beating well. Add flour in thirds, alternating with bourbon. Mix until blended. Stir in raisins, pecans, and vanilla extract or flavoring.

With clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining 1 C. sugar; beat until stiff. Fold egg whites into batter; turn in to pans and bake 1 hr..