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Cooking Recipes
Princeton's Club

Bourbon Nut Bread


1/4 cup nut oil or vegetable oil
2 large eggs
1 1/2 teaspoons almond extract
1 1/2 cups sour cream
1/2 cup bourbon
1 cup packed light brown sugar
2 1/4 cups unbleached all-purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground nutmeg
1 teaspoon instant espresso powder
1 1/4 cups (6 ounces) coarsely chopped pecans or walnuts


Place ingredients in bread machine pan in order listed in manufacturer's instructions. Set crust for dark if your machine offers crust control for this setting and program for quick bread/cake cycle. Press start. The batter will be thick. After dough is mixed, scrape down sides of bread pan with spatula if needed to be sure all ingredients are incorporated. Close lid and let baking process continue.

When bread is finished, test for doneness. Bread is done when it shrinks slightly from sides of pan, sides are dark brown, top is firm to the touch and toothpick inserted near center comes out clean.

When done, immediately remove pan from machine, but let bread stand in pan for 10 minutes before turning it out, right side up. Cool completely on a rack. Wrap tightly in plastic wrap and chill overnight, or for up to 3 days, before serving.

Yield: 1 loaf.