- 1 cup raisins
- 1 pound raw, bulk Italian sausage
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 2 eggs, lightly beaten
- 1 cup chopped pecans
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 teaspoon pumpkin pie spice
- 1 cup cold coffee
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
- Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
- In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
- Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
08/03/2019
recipepes.com
talian sausage bread, recipe
PT15M
PT1H
5
455 calories
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