"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.
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- 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
- 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.
- 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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