Sherry Wine Bread
Indulge in the rich, aromatic flavors of Sherry Wine Bread, a delightful quick bread that perfectly marries the warmth of cinnamon with the subtle sweetness of sherry wine. This recipe creates a moist and fragrant loaf, enriched with a touch of vanilla and the option to fold in crunchy chopped nuts like pecans or walnuts for added texture. Quick to prepare, this bread comes together in just 15 minutes of prep time, making it an easy yet elegant treat for any occasion. Perfectly golden with a soft crumb, it pairs wonderfully with a cup of coffee or tea, making it an irresistible choice for breakfast, brunch, or an afternoon snack. Whether you're hosting or simply treating yourself, Sherry Wine Bread is a unique and flavorful addition to your baking repertoire.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 1 unit Egg, large
- 0.5 cups Sherry wine
- 0.25 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped nuts (e.g., pecans or walnuts, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This can be done with a hand mixer or a stand mixer on medium speed.
Add the egg to the butter-sugar mixture and beat until fully incorporated.
In a small bowl, mix the sherry wine, milk, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sherry-milk mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
If using, gently fold in the chopped nuts to distribute them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 406.2 g | 148% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 207.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 237 mg | 18% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
