Pecan Lemon Bread

Pecan Lemon Bread- The nuts 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 power point 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.

Pecan Lemon Bread

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
1/2-1 cup chopped pecans (I toasted mine first)

Glaze:
1/4 cup sugar
2 Tbsp lemon juice

Cream oil, butter, and sugar till light and fluffy. Beat in eggs, sour cream, and lemon peel. Stir in the dry ingredients and the nuts. Pour into well greased 9″x5″x3″ loaf pan. Bake at 325 for about 55 minutes. Heat sugar and lemon juice till sugar is dissolved. Brush over top and sides of hot bread. Let cool.

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.