BEST HOMEMADE LEMON BREAD
A delicious Lemony Sweet bread with a simple glaze.
Provided by Rosemary Molloy
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350° (180° celsius), grease and flour a 9x5 inch loaf pan.
- In a large bowl whisk together the flour, baking powder, salt and 1 1/4 cups of sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.
- In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.
- In prepared loaf pan add the batter and bake for approximately 60 minutes, (this all depends on the oven, could be a little more or a little less) or until tooth pick comes out clean. Cool 15 - 20 minutes then move to a wire rack to cool completely.
Nutrition Facts : Calories 291 kcal, Carbohydrate 39 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 72 mg, Sodium 270 mg, Sugar 21 g, ServingSize 1 serving
LEMON BREAD
This moist lemon bread is perfect for breakfast or a tasty dessert. It's delicious on its own or topped with the optional lemon-sugar glaze.
Provided by EatingWell Test Kitchen
Categories Diabetic Low-Calorie Breakfast Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in center of flour mixture; set aside.
- In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
- Bake for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. If desired, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 21.4 g, Cholesterol 0.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 80.3 mg, Sugar 10.4 g
LEMON BREAKFAST BREAD
I was looking for a lemon bread recipe and found several. After several revisions this is the best tasting and moist bread I came up with; it has variations of flavors.
Provided by Yo
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
- Stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. Pour milk into applesauce mixture and stir.
- Whisk flour, baking powder, and salt together in a bowl. Add flour mixture to applesauce mixture; stir until well-combined. Pour batter into prepared loaf pan.
- Bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. Let bread rest in the pan for 10 minutes before removing to a wire rack to cool.
- Whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. Poke several holes in the top of the warm bread and brush glaze over loaf.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 56.8 g, Cholesterol 47.7 mg, Fat 15.4 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 2.8 g, Sodium 231.1 mg, Sugar 36.2 g
RASPBERRY LEMON LOAF
Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
ITALIAN BREAKFAST LEMON LOAF
Make and share this Italian Breakfast Lemon Loaf recipe from Food.com.
Provided by Marie
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease and flour a 9x5x3" loaf pan.
- Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.).
- With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.
- In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.
- Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.
- Pour batter into the prepared pan, which should be about two-thirds full.
- Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
- Place the pan on a cooling rack for 5 minutes.
- Loosen loaf and turn out onto the rack.
- Turn loaf upright and let cool completely.
- Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.
Nutrition Facts : Calories 335.4, Fat 15.9, SaturatedFat 2.5, Cholesterol 70.5, Sodium 193.7, Carbohydrate 44.1, Fiber 0.7, Sugar 25.3, Protein 5
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