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Lemon Bread

Lemon Bread
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
24 ServingsPrep: 25 min. Bake: 55 min. + cooling

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).
© Taste of Home 2013

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Lemon Bread (continued)

Nutrition 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.
© Taste of Home 2013