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!
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.
Lemon Nut Bread
Ingredients
- ¼ cup oil
- ¼ cup salted butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- ¾ cup sour cream
- 1 Tbsp lemon peel
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ chopped pecans toasted is best
Glaze:
- ¼ cup sugar
- 2 Tbsp lemon juice
Instructions
- Chop pecans. Preheat oven to 325 degrees. Spray a 9×5" loaf pan with Baker’s Joy, or use shortening and flour.
- Cream oil, butter, and sugar in a large mixing bowl till light and fluffy. Beat in eggs, sour cream, and lemon peel.
- Stir in the dry ingredients and the nuts.
- Pour batter into prepared loaf pan.
- Bake at 325° for about 55 minutes.
- 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.
- Remove bread from the pan and let cool before slicing.
Is that all purpose or self rising flour?
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All purpose. Almost all baking recipes use all purpose unless self rising is specified. I’ve updated the recipe to be more specific. 🙂
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This sounds wonderful. For some reason, the pictures don’t show up. I am on Google Chrome but I checked using Internet Explorer and still could not see the pictures. Same thing with the yummy sounding Lime Cupcakes with Cream Cheese Frosting- no pictures. Thanks for the great recipes!
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