Pecan Lemon Bread

Lemon Nut Bread– The pecans in this bread set it apart from other lemon breads I’ve tried. And the lemon glaze makes it extra special!

I hosted book club at my house last night. Usually we just have dessert, but I wanted to coax some of the non-regulars into coming, so I told everyone I would be serving soup and homemade rolls. It worked and we had a great turnout! There’s nothing like free dinner that entices people out of their warm houses on a cold winter night, myself included. Everything seems to taste better when you don’t have to make it. Why is that?

Anyway, I served Mexican Chicken Chili, Oatmeal rolls, and Butter Brickle Dessert. I told everyone I would start posting the recipes today, but alas, my son took my thumb drive to school today because he has a powerpoint presentation to do. I didn’t get a chance to download the pictures. 🙁

And I am off on a scrapbooking weekend-yippee!! So I won’t be here to use it when he comes home from school. I promise I will post all the yummy recipes from last night starting next week. But for today, this recipe for lemon bread will have to do. It is a good one, though I admit it is not as yummy and addicting as Butter Brickle Dessert. (At least it has less calories, that should make you happy.)

I made this lemon pecan bread because I had sour cream and lemons in the fridge that needed to be used up. We really like it, it has the perfect amount of lemon flavor. And I love the crunch from the nuts. I think sliced almonds would also be good in it.

Notes:
-The original recipe called for all butter. I used half oil because it makes for a moister bread. (Oil is liquid at room temp, butter isn’t, hence, a more moist loaf. Cool, huh?)
-I made this into a smaller loaf and some mini muffins. The muffins baked for about 10 minutes, the small loaf for about 40.

GLAZED LEMON NUT BREAD RECIPE

Continue to Content

Yield: 1 large loaf

Lemon Nut Bread

Print

Tangy lemon bread studded with chopped pecans and covered in a simple lemon sugar glaze.

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1/4 cup oil
• 1/4 cup soft butter
• 1 cup sugar
• 2 eggs
• 3/4 cup sour cream
• 1 Tbsp lemon peel
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 chopped pecans (toasted is best)

Glaze:

• 1/4 cup sugar
• 2 Tbsp lemon juice

Instructions

1. Chop pecans. Preheat oven to 325 degrees. Spray a 9x5" loaf pan with Baker's Joy, or use shortening and flour.
2. Cream oil, butter, and sugar in a large mixing bowl till light and fluffy. Beat in eggs, sour cream, and lemon peel.
3. Stir in the dry ingredients and the nuts.
4. Pour batter into prepared loaf pan.
5. Bake at 325° for about 55 minutes.
6. Heat sugar and lemon juice in the microwave or a small saucepan till sugar is dissolved. Brush over the top and sides of the hot bread.
7. Remove bread from the pan and let cool before slicing.
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

• 
  OXO Good Grips Silicone Pastry Brush 
• 
  Progressive Nut Chopper

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 256Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 40mgSodium: 148mgCarbohydrates: 31gFiber: 1gSugar: 17gProtein: 3g

Did you make this recipe?

Leave a comment below and pin the recipe to Pinterest!