2  cups White Whole Wheat Flour (or All-purpose)
 2  teaspoons Baking Powder
 1  cup Raisins
 1  whole Large Egg
1/2 teaspoons Baking Soda
1/4 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Allspice
1/2 teaspoons Ginger
1/2 teaspoons Salt
1/4 cups Candied Citron, Chopped
1/2 cups Butter, Unsalted
3/4 cups Brown Sugar
1/3 cups Honey
1/3 cupS Molasses
1/4 cups Milk


1 Tablespoon Butter, Unsalted
1 cup Powdered Sugar
1/2 teaspoons Vanilla
3 Tablespoons Irish Whiskey (or Orange Juice)
1 pinch Salt


Preheat the oven to 325°F
1- Line a 9×5-inch loaf pan with parchment paper or grease it with butter. (I sometimes like making 2 smaller loaves: one to enjoy now and a second to stow in the freezer for unexpected guests. The smaller loaves also seem to bake more evenly.)

2 - In a large mixing bowl, whisk together the dry ingredients. Stir in the raisins and candied citron. Make a well in the center.

3 - In a small saucepan, melt the butter. Remove it from the heat and stir in the brown sugar and your liquid sweetener(s) of choice. Beat in the egg and milk.

4 - Add the wet ingredients to the dry and stir until just combined. Scrape the batter into the prepared pan(s).

5 - Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. (Adjust the baking time if you are using smaller loaf pans.)

6 - Cool on a rack for 20 minutes then remove from the pan. Allow to cool completely before glazing.


1 - Melt the butter in a small saucepan. Remove from heat and whisk in powdered sugar, vanilla, whiskey or orange juice, and salt.

2 - Allow the glaze to cool and thicken for 15 minutes.

3 - Spoon the glaze into a pastry bag fitted with a large tip or into a sturdy plastic bag with a 1/2-inch opening in the corner.

4 - Pipe glaze in a zigzag pattern across the top of the bread.