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Pecan Lemon Loaf

 Pecan Lemon Loaf
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
16 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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


  • 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.
  • 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.
  • 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).

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Pecan Lemon Loaf (continued)

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.