Best 4 Hootenholler Whiskey Quick Bread Recipes
Buckle up for a delightful culinary adventure with HootenHoller Whiskey Quick Bread, a symphony of flavors that will tantalize your taste buds. This recipe is a harmonious blend of sweet and savory, with a hint of smokiness from the whiskey. The moist and tender crumb, studded with plump raisins and walnuts, is a textural delight. But don't stop there! This article also offers a treasure trove of other tantalizing recipes that will elevate your baking game. From the classic comfort of Apple Cider Donut Bread to the indulgent decadence of Chocolate Espresso Swirl Bread, each recipe is a culinary masterpiece waiting to be savored.
Check out the recipes below so you can choose the best recipe for yourself!
HOOTENHOLLER WHISKEY QUICK BREAD
This recipe is adapted from the "I Hate to Cook Book" by Peg Bracken, the 1960 iconic bestseller that had the nerve to say then what so many women felt: They liked cooking fine, as long as they didn't have to cook all the time. As her recipes were meant to do, this bread comes together fast, and you don't need to make a special trip to the grocery store for it. It will also keep for a long time, especially if it is soaked with a little whiskey every now and then. The first step is up to you.
Provided by Alex Witchel
Categories dessert
Time 2h30m
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.
- Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 99 milligrams, Sugar 25 grams, TransFat 0 grams
HOOTENHOLLER WHISKEY CAKE
Yield 1 loaf cake
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter with sugar and add eggs. Combine flour, baking powder, salt, and nutmeg. Add butter mixture and mix well. Add milk. Combine baking soda and molasses. Mix well and add to batter. Stir in raisins, nuts, and bourbon. Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 300° for 2 hours. Note: This cake, wrapped in foil, keeps for weeks.
Nutrition Facts : Nutritional Facts Serves
HOOTANHOLLER WHISKEY CAKE
Every year for Christmas an old co-worker of my mother sends these Whiskey cakes to her and they are absolutely fabulous; this year she chose to share her recipe with us. These little cakes can be made in decorative Christmas loaf pans and given as Holiday gifts; they ship well and last forever. NOTE: I did find this recipe a...
Provided by susan simons
Categories Sweet Breads
Number Of Ingredients 13
Steps:
- 1. Have all ingredients at room temperature.
- 2. Cream butter and sugar, add beaten eggs. Sift together, flour, baking powder, salt, and nutmeg and add.
- 3. Add Milk.
- 4. Mix baking soda and molasses, add next raisins nuts and whiskey. Pour into a greased and floured baking (bread) pan and bake for 2 hours at 300 degrees.
- 5. NOTE: This keeps indefinitely wrapped in foil. If it should get dry, stab with toothpick and add more whisky.
- 6. NOTE: This makes 4 small or 2 bigger loaves. Adjust time for smaller. ENJOY!!!!
HOOT 'N HOLLER WHISKEY CAKE
This is from an old food BBS. My apologies to whoever posted it originally. WARNING: This is NOT low anything :)
Provided by Outta Here
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325F.
- Grease and flour a 9 x 5-inch loaf pan.
- Cream butter with the sugar and the eggs.
- Mix together the flour, baking powder, salt, nutmeg, and add it to the butter mixture. Stir in the milk.
- Put the baking soda into the molasses and mix. Add it to the butter and milk mixture.
- Add the raisins, nuts and whiskey. Pour into loaf pan and bake for 1-1 1/2 hours. (Test after 1 hr.)
- Remove pan to wire rack and cool for 10 minutes. Turn cake out of pan onto rack. Cool Completely.
- Keep leftover cake wrapped in foil, in the refrigerator.
Tips:
- Use the right flour. All-purpose flour is the most common type of flour used in baking, but you can also use other types of flour, such as whole wheat flour, rye flour, or almond flour. Different types of flour will give your bread a different texture and flavor.
- Measure your ingredients accurately. Baking is a science, and it's important to measure your ingredients accurately in order to get the best results. Use a kitchen scale to measure your ingredients by weight, or use measuring cups that have been leveled off with a knife.
- Don't overmix the batter. Overmixing the batter can make your bread tough and dense. Mix just until the ingredients are combined.
- Bake the bread at the right temperature. The baking temperature will vary depending on the type of bread you're making. Be sure to preheat your oven to the correct temperature before baking the bread.
- Let the bread cool completely before slicing. Slicing the bread too soon can cause it to crumble. Let the bread cool completely on a wire rack before slicing.
Conclusion:
Hootenholler Whiskey Quick Bread is a delicious and easy-to-make bread that is perfect for any occasion. It's made with just a few simple ingredients and can be ready in under an hour. Whether you're looking for a quick breakfast, a snack, or a dessert, this bread is sure to please. So next time you're in the mood for a sweet and boozy treat, give this recipe a try!
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