Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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).
Originally published as Lemon Bread in Taste of Home Christmas Annual Annual 2010, p111

Nutritional Facts

1 slice: 257 calories, 12g fat (6g saturated fat), 56mg cholesterol, 153mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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).
Originally published as Lemon Bread in Taste of Home Christmas Annual Annual 2010, p111

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