Speedy Lemon Bread Recipe

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"Lemonade concentrate makes this bread quick, because there aren't any lemons to squeeze," says Gren Mains, Wolfeboro, New Hampshire. "I spread slices with cream cheese," she adds.
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 16 servings


  • 2 eggs
  • 1/2 cup vegetable oil
  • 3 tablespoons plus 1/3 cup thawed lemonade concentrate, divided
  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk

Nutritional Facts

1 slice: 182 calories, 8g fat (1g saturated fat), 28mg cholesterol, 37mg sodium, 26g carbohydrate (17g sugars, 0 fiber), 2g protein.


  1. In a bowl, combine the eggs, oil and 3 tablespoons lemonade concentrate. Combine the flour, sugar and baking powder; add to egg mixture alternately with milk.
  2. Pour mixture into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Drizzle remaining lemonade concentrate over top of hot bread. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Speedy Lemon Bread in Quick Cooking January/February 2004, p17

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