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Vanilla Bourbon Bread

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 10-12
2 cups all-purpose flour
1 1/2 cup granulated sugar
2 teaspoons baking powder
1 1/2 cup heavy cream
3 large eggs
2 tablespoons bourbon
1 tablespoon vanilla extract
3/4 teaspoon salt

Preheat oven to 350 degrees F (180 C). Grease a 9 x 5-inch loaf pan; set aside.

In a large bowl combine flour, sugar, baking powder and salt. With electric mixer at low speed, beat until well blended. Add cream, eggs, bourbon and vanilla. Beat at low speed until dry ingredients are evenly moistned. With mixer at medium speed beat just until batter is smooth, about 15 seconds.

Pour batter into prepared loaf pan and bake at in preheated 350 degrees F (180 C) oven for 35 to 40 minutes or until bread tests done. (A toothpick inserted into center of loaf comes out clean.)

Makes 10-12 servings.

Date: July 27, 2004


Reviewer: Rhoda Buker
This is absolutely, scrumptously delicious and moist! Everyone loves it.

When I made it I made a few changes: In place of the bourbon, I added three egg yolks(to make it yellower) and I doubled the vanilla to 2 Tablespoons. It keeps well (for a few days) refrigerated in a ziplock bag. If you can keep goodie snatchers away!;O)

We sprinkled the loaf with cinnamon sugar while warm. MMMMMMM! Gives it a mouthwatering natillas (spanish stirred custard) taste.

This is one of those recipes that always comes out well and never gets old.


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