Lemon Nut Bread

Lemon Bread with toasted pecans and brushed with lemon glaze. Yum!

Kara

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

4.34 from 3 votes

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Prep Time 25

Cook Time 55

Total Time 1 20

Course Bread: Quick Breads

Cuisine American

Servings slices (1 large loaf)

Calories 204 kcal

Equipment

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 9x5" 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.

Nutrition

Serving: 1gCalories: 204kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 34mgSodium: 134mgPotassium: 42mgFiber: 0.5gSugar: 16gVitamin A: 186IUVitamin C: 1mgCalcium: 33mgIron: 1mg

Keyword lemon nut bread