Speedy Lemon Bread
"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 TimePrep: 15 min. Bake: 55 min.
- 2 large 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 whole 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 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in 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.
Nutrition Facts1 slice: 182 calories, 8g fat (1g saturated fat), 28mg cholesterol, 37mg sodium, 26g carbohydrate (17g sugars, 0 fiber), 2g protein.
Originally published as Speedy Lemon Bread in Quick Cooking January/February 2004