For the bread:
Preheat the oven to 325°F.

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.)

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

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.

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

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.)

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

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