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Pecan Lemon Loaf Recipe
Pecan Lemon Loaf Recipe photo by Taste of Home

Pecan Lemon Loaf Recipe

Publisher Photo
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. —Laura Comitz, Enoa, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 cup chopped pecans, toasted
  • 1 tablespoon grated lemon peel
  • 1/4 cup lemon juice

Nutritional Facts

1 slice equals 264 calories, 14 g fat (6 g saturated fat), 49 mg cholesterol, 152 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.
  2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  3. In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Yield: 1 loaf (16 slices).
Originally published as Pecan Lemon Loaf in Taste of Home April/May 2008, p37

Nutritional Facts

1 slice equals 264 calories, 14 g fat (6 g saturated fat), 49 mg cholesterol, 152 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Pecan Lemon Loaf

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 27, 2014

I can't eat nuts of any kind for health reasons, but I love anything lemon. Would this work well by just leaving out the nuts ?

MY REVIEW
Reviewed May. 5, 2013

Very tasty and I used almonds instead of Pecans. It was the only nuts I had on hand but will try pecans next time.I also used 1/2 the sugar and the taste was still there.

MY REVIEW
Reviewed May. 7, 2012

This was a great recipe. I shared it with my parents and they loved it, too. I baked it according to the directions and it was just right. Will definitely make again. Can't go wrong with pecans and lemon!

MY REVIEW
Reviewed Feb. 19, 2012

This was a pretty good recipe. I added walnuts instead of pecans, since that is what I had on hand. I added more zest than called for and wished I had added even more for a stronger lemon flavor. I also changed the glaze to fresh lemon juice and powdered sugar....overall a very yummy bread.

MY REVIEW
Reviewed Jan. 15, 2012

niest-you've probably learned how to toast nuts by now. For anyone else, I spread on a jellyroll pan and bake at 300 F. for 7-10 min. But watch closely so they don't scorch. Check out this website, if you like http://www.mybakingaddiction.com/how-to-toast-nuts-tutorial/

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