Lemon Bread Recipe

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I love to make this lemon bread around the holidays to give as gifts. The pecans lend a nice crunch and the glaze adds a wonderfully sweet flavor with a burst of lemon.—Janice Hurd, Church Hill, Tennessee

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Lemon Bread Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 24 Servings

25 55 80

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 cup finely chopped pecans
4 teaspoons grated lemon peel
GLAZE:
1/2 cup sugar
1/3 cup lemon juice

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in pecans and lemon peel.
Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
For glaze, combine sugar and lemon juice. Immediately spoon over bread. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 257 calories, 12 g fat (6 g saturated fat), 56 mg cholesterol, 153 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Lemon Bread in Taste of Home Christmas Annual Annual 2010, p111