Italian Sausage Bread2 Reviews
- Prep: 15 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 45 min
“This sweet, rich bread is served mostly at Thanksgiving, Christmas, or Easter.” - by HoneeBee
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 492 cal
- 15.5 g
- 80.3 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"If you follow this recipe as laid out it works out fantastic and is very delicious. I have cooked it for one Christmas party and for a Christams Eve dinner this year (2007), I ended up passing on the ..." See morerecipe to another 6 people they liked it so much. One variation I did for the Christmas was to use 1/2 cup less of the brown and white sugars to make it a little less sweet, I also cooked it on a cookie sheet with parchment paper, it took only 60 minutes to cook. It was just as delicious and a little less sweet which went well with the turkey dinner. Both times I cooked this the sausage was fully cooked and you could not even tell it was in the bread. Lastly - no worries about the sausage being cooked and yes I mixed it in raw. It does not look very apatizing prior to cooking; but, it is outstanding once cooked and looks a little like the traditional fruit cakes. "
"It's possible that I didn't do something right, but this bread was terrible. Not knowing what I was supposed to do with the sausage, I added it raw to the wet ingredients per the instructions, and it..." See more made kind of a thick sludge to which the dry ingredients were added. Once baked off, the bread was just very dense with a strange flavor, vaguely resembling sausage, and clashing horribly with the spices and sweetness. I also thought the bread was too sweet, but then again I tend to not like things as sweet as the average person. Perhaps the sausage should have been cooked and crumbled, and then folded into the bread batter? I could almost see that -- sort of a sweet/savory kind of holiday bread. I hope I just misunderstood the instructions!"
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