This sweet, rich bread is served mostly at Thanksgiving, Christmas, or Easter.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

492 calories; 10.7 g protein; 80.3 g carbohydrates; 45.9 mg cholesterol; 469.1 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2007
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 recipe 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. Read More
(10)

Most helpful critical review

Rating: 1 stars
10/19/2007
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 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! Read More
(8)
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/26/2007
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 recipe 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. Read More
(10)
Rating: 1 stars
10/19/2007
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 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! Read More
(8)
Rating: 2 stars
03/18/2019
Non traditional. Family friends and myself did not care for it. Read More
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