Lemon And Walnut Tea Bread Recipes

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LEMON-WALNUT TEA LOAF



Lemon-Walnut Tea Loaf image

Get ready for your best bake yet with this Lemon-Walnut Tea Loaf. This delicious quick bread laced with walnuts, lemon juice and lemon peel is a cinch to make. Serve with your favorite cup of tea or coffee and voila!

Provided by My Food and Family

Categories     Dairy

Time 2h20m

Yield 14 servings

Number Of Ingredients 8

2 cups flour
1 Tbsp. baking powder
1/3 cup butter or margarine, softened
1/2 cup sugar
1 Tbsp. zest and 1/4 cup juice from 2 lemons
2 eggs
1/2 cup milk
1 cup chopped walnuts

Steps:

  • Heat oven to 350°F.
  • Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
  • Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
  • Pour into greased and floured 8x4-inch loaf.
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

LEMON TEA BREAD



Lemon Tea Bread image

This moist, lemony quick bread makes a delightful breakfast or dessert. -Dorothy Denny, Williams Lake, British Columbia

Provided by Taste of Home

Time 55m

Yield 1 loaf (8 slices).

Number Of Ingredients 11

1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1/2 teaspoon grated lemon zest
3/4 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/4 cup 2% milk
LEMON GLAZE:
1 tablespoon lemon juice
2 tablespoons confectioners' sugar

Steps:

  • In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.

Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON-WALNUT TEA BREAD



Lemon-Walnut Tea Bread image

Perfect for brunch, teas, bridal showers, baby showers or just to nibble on while you enjoy your morning coffee. Recipe is from Southern Living.

Provided by Dreamgoddess

Categories     Breads

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3/4 cup walnuts, chopped
2 tablespoons grated lemon rind
2 tablespoons lemon juice, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 9x5" loaf pan.
  • With a mixer set on medium speed, beat the butter until fluffy.
  • Gradually add in the sugar and mix well.
  • Add the eggs one at a time, mixing well after each egg.
  • Mix the flour, baking powder and salt together.
  • Add to the butter/sugar mix alternately with milk. Begin and end with the flour.
  • Add in the walnuts, lemon rind and lemon juice.
  • Pour into the loaf pan and bake for 50-55 minutes or until done.
  • Cool in the pan on a wire rach for 10-15 minutes.
  • Remove from the pan and place on a wire rack to completely cool.

Nutrition Facts : Calories 385.8, Fat 20.7, SaturatedFat 8.7, Cholesterol 85.5, Sodium 248.3, Carbohydrate 46, Fiber 1.5, Sugar 25.6, Protein 6.3

LEMON TEA BREAD



Lemon Tea Bread image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 11

2 extra large eggs
Finely grated zest of 1 large lemon
3 tablespoons lemon juice
Pinch of salt
1 scant cup granulated sugar
1/3 cup creme fraiche (or sour cream or plain yogurt)
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 cup unsalted butter, melted
1 cup confectioners' sugar
1 lemon, juiced

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
  • To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
  • Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
  • To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.

LEMON-GLAZED CARDAMOM PEAR TEA BREAD



Lemon-Glazed Cardamom Pear Tea Bread image

Provided by Nancy Harmon Jenkins

Categories     brunch, dessert

Time 1h15m

Number Of Ingredients 17

1/2 cup vegetable oil, plus oil for greasing pans
1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored)
1 egg, slightly beaten
2 teaspoons grated lemon peel
1/4 cup milk
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground cardamom seeds
1/2 cup chopped walnuts or pecans
1 cup confectioners' sugar
1 tablespoons lemon juice
1/2 teaspoon freshly ground cardamom seeds (see note)
Pinch of salt
1 to 2 tablespoons cream or milk
1 teaspoon butter, softened

Steps:

  • Preheat the oven to 350 degrees. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans.
  • To make the bread, combine the oil, pears, egg, lemon peel and milk in a small bowl. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. Fold in the pear mixture until the dry ingredients are moistened. Stir in the nuts. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Remove from the pan and cook on a rack.
  • While the bread bakes, stir together the glaze ingredients. Spoon the glaze over the still-warm bread. Continue to cool.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 20 grams, TransFat 0 grams

LEMON AND WALNUT TEA BREAD



Lemon and Walnut Tea Bread image

Make and share this Lemon and Walnut Tea Bread recipe from Food.com.

Provided by Vicky Dowson

Categories     Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 10

115 g unsalted butter, softened
100 g caster sugar
2 eggs, separated
2 lemons, zest of
2 tablespoons lemon juice
215 g plain flour
2 teaspoons baking powder
125 ml milk
55 g walnuts, chopped
1/8 teaspoon salt

Steps:

  • Pre-heat oven 350'F/180'C.
  • Line a 9 x 5in loaf tin with greaseproof paper and grease.
  • With electric mixer, cream butter and sugar.
  • until light and fluffy.
  • Beat in egg yolks.
  • Add lemon rind and juice and stir until blended. set aside.
  • Sift together flour and baking powder, fold into butter mixture in 3 batches, alternating with the milk. Fold in walunts. Set aside.
  • Beat egg whites and salt to stiff peaks.Fold into walnut mixture carefully until just blended.
  • Pour batter into prepared tin and bake until skewer comes out clean, 45-50 minutes.
  • Let stand 5 minutes before turning out on to rack to cool completely.

Nutrition Facts : Calories 278.7, Fat 14.6, SaturatedFat 6.9, Cholesterol 68.7, Sodium 123.6, Carbohydrate 32.4, Fiber 1.1, Sugar 10.4, Protein 5.4

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