Banana Bread
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.
Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup sugar or sugar substitute blend equivalent to 3/4 cup sugar (see tip) (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup refrigerated or frozen egg product, thawed, or 1 lightly beaten egg
- 1 cup fat-free milk
- ¼ cup cooking oil or melted butter
- 2 teaspoons finely shredded lemon peel
- 1 tablespoon lemon juice (optional)
- ½ cup chopped toasted almonds or walnuts (see tip)
- 2 tablespoons lemon juice (optional)
- 1 tablespoon sugar (optional)
Directions:
- 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.