Description
A fall spice bread
Ingredients
Scale
- 1 cup raisins
- 1 pound ground hot sausage, raw
- 1 1/2 cups brown sugar
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 cup chopped pecans
- 3 cups flour
- 1/2 teaspoon ginger
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold coffee
Instructions
- Preheat oven to 350 degrees.
- Add the raisins to a small saucepan and cover them with water. Simmer over medium heat for about 5 minutes to plum them, then drain and set aside.
- Mix raw sausage, brown sugar, granulated sugar, and eggs in a medium bowl.
- Stir in nuts and plumped raisins.
- Stir baking soda into cold coffee, then blend into sausage mixture.
- In another bowl, mix flour, spices, and baking powder.
- Combine into sausage and coffee mixture.
- Pour into a greased, floured 9-inch loaf pan.
- Bake for 1 1/2 hours, or until a toothpick inserted into the center of the loaf comes out clean. If loaf begins to brown before the center is cooked, tent the loaf with foil.
Notes
- I prefer to use the Jimmy Dean roll of “Hot” sausage and it doesn’t make the bread very spicy, but you can use the regular or the maple versions to mix it up.
- Mini Loaves: Bake for about 45 minutes, or until toothpick comes out clean.
- Muffins: Bake for 15-20 minutes, or until toothpick comes out clean.
- Gluten-free: Use gf flour, and make sure your sausage is gluten-free.
- Vegetarian/Vegan: Since this recipe relies on raw sausage for the texture and structure of the bread, this recipe doesn’t have a vegan/vegetarian option.
Nutrition
- Serving Size: 12