Pecan Lemon Loaf

Name: Pecan Lemon Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf (16 slices).
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar, divided; 2 large eggs, room temperature; 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 zest; 1/4 cup lemon juice

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

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 large eggs, room temperature
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 zest
1/4 cup lemon juice

Directions

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 zest.
Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 slice: 264 calories, 14g fat (6g saturated fat), 49mg cholesterol, 152mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 4g protein.

Originally published as Glazed Lemon Bread in Taste of Home April/May 2008

Reviews

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Average Rating:

jdm46

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 ?
texaspepper

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.
administrator

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!
cheriwinkle

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/
Valerie C

Nov 10, 2011

blueberriess would be a nice addition!
sneadkendra

Aug 6, 2011

This "bread" is wonderful. Takes longer than indicated though. I have substituted orange & chocolate chips for lemon & pecans. It is a favorite and big hit.
xicota

May 10, 2010

Very moist, cake-like bread with a nicely tart, lemon tang. The pecans are a good addition. This would make a nice gift for special occasions and holidays.
niest

Apr 6, 2010

how do you toast the pecans - i know if an oven but for how long
jordasu1

Mar 11, 2010

I loved the lemon flavor and it was easy to make. My husband took it to work and everyone loved it.
iluvlemon

Dec 30, 2009

This bread is GREAT if you like lemon. It is moist, and the nuts give a bit of a bite, and the glaze just tops it all off! I would definitely recommend this recipe!