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
GLAZED LEMON BREAD
My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.
Provided by DELEIGHLA
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
- Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
- In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g
YUMMY LEMON BREAD
Very good, tangy bread.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Generously grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine melted butter or margarine and sugar. Add eggs, and mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.
- Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.
- While bread is baking, combine lemon juice and confectioners' sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 31.5 g, Cholesterol 47.1 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.4 g, Sodium 97.8 mg, Sugar 18.8 g
LEMON BREAD
A moist lemon bread, good for afternoon tea.
Provided by Gwynne Comstock
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together flour, salt, and baking powder.
- In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.
- Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan. Pour glaze over warm bread.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.2 g, Cholesterol 31.8 mg, Fat 10.8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 2.3 g, Sodium 154.1 mg, Sugar 25.7 g
SIMPLE LEMON BREAD W/ HONEY
This is a simple lemon bread recipe designed to use honey instead of sugar, the fewest amount of eggs possible, and common inexpensive not hard-to-find ingredients. I also included weight measurements for ease of measuring and for those who own a scale.
Provided by Gondo
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325'F.
- Scale out margarine and honey in mixer bowl and set aside.
- Scale out 2 eggs with 33g lemon juice and set aside.
- Scale out dry flour, baking powder, salt, baking soda and sift together.
- Measure 1/2 cup of milk.
- Cream margarine and honey together using flat beater of mixer.
- Beat in eggs and lemon juice.
- Add approximately half of flour mixture and mix.
- Add milk and incorporate.
- Add remaining flour mixture and finish mixing.
- Transfer mixture to a greased loaf pan and bake for approximately 45min at 325'F.
HONEY GINGERBREAD
Categories Dairy Ginger Dessert Bake Spice Spring Clove Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter 8-inch square glass baking dish. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Mix in honey and 1/4 cup minced ginger. Beat in eggs. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Spread batter in prepared dish. Bake until gingerbread begins to pull away from sides of dish and is springy to touch, about 50 minutes. Cool in pan on rack. Serve warm or at room temperature, cut into squares and topped with whipped cream and chopped ginger.
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