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1
Preheat the oven to 325u00b0F.
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2
Line a 9x5-inch loaf pan with parchment paper or grease it with butter. (I sometimes like making two 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.)
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3
In a large mixing bowl, whisk together the dry ingredients. Stir in the raisins and candied citron. Make a well in the center.
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4
In a small sauce pan, 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.
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5
Add the wet ingredients to the dry and stir until just combined. Scrape the batter into the prepared pan(s).
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6
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.)
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7
Cool on a rack for 20 minutes then remove from the pan. Allow to cool completely before glazing.
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8
To make the glaze, melt the butter in a small saucepan. Remove from heat and whisk in powdered sugar, vanilla, and whiskey or orange juice. Allow the glaze to cool and thicken for 15 minutes. 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. Pipe glaze in a zigzag pattern across the top of the bread.
