I seem to have a propensity for finding baking recipes that contain alcohol. Bourbon cake. Irish Cream Brownies. You get the picture.
This time I made bread with crabapple purée that had been soaked in whipped cream vodka. Why you ask? We have a crabapple tree in our back yard. After a lot of experimentation we have decided the best use of that fruit crop is to make our own liqueur.
4 quarts of quartered and pitted crabapples
4 cups of sugar
3 cups vodka
That is the normal recipe. I, however, changed it up a little and added 2 cinnamon sticks and a sprinkling of clove and nutmeg. Not a lot. Just a little- enough to spice it like an apple pie. Then soak the crabapples in whipped cream vodka for 16 days. After the 16 days drain and bottle the liqueur. Let it set for 6 months to get the best flavor. It’ll taste like apple pie a la mode. After bottling the liquid, I purée the quartered crabapples and freeze them.
But I digress. Screwdriver bread.
So I have a recipe for pumpkin bread that I often play with. Substituting various fruit purée for the pumpkin purée. This time I used the crabapples.
So this is what I ended up doing…
I substituted crabapple for pumpkin. Orange juice for water and threw in some extra cinnamon and nutmeg.
I’m still working on the recipe when I get it right and it doesn’t fall in the middle I’ll share it. But the point is it tastes like a screwdriver. Yay me!