PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, 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.
PECAN BREAD
I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. Though the recipe looks long, it is actually very simple to make.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
LEMON PECAN BREAD
Make and share this Lemon Pecan Bread recipe from Food.com.
Provided by Maryland Jim
Categories Quick Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Cream butter; gradually add sugar beating well. Add eggs, one at a time, beating well after each addition.
- Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in pecans and lemon rind.
- Pour batter into a greased and floured 9X5X3 loaf pan. Bake at 350 degrees for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes, remove loaf from pan and cool completely.
Nutrition Facts : Calories 4265.3, Fat 216.2, SaturatedFat 98.6, Cholesterol 1007.9, Sodium 2285.3, Carbohydrate 536.3, Fiber 15.7, Sugar 313.9, Protein 63
LEMON PECAN TEA BREAD
Make and share this Lemon Pecan Tea Bread recipe from Food.com.
Provided by Danny Beason
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Beat shortening at medium speed until fluffy.
- Gradually add sugar, beating well.
- Add eggs one at a time, beating after each addition.
- Combine flour, baking powder, and salt to mixture-adding to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Stir in lemon rind and pecans.
- Pour batter into greased, floured 9x5x3-inch loaf pan.
- Bake at 350°F for 50-55 minutes, or until toothpick inserted in center comes out clean.
- Cool in pan on a wire rack for 10-15 minutes.
- Remove and let cool completely on wire rack.
- Lemon glaze: Combine ingredients, stirring until smooth (makes about 1/2 cup). Spread over loaf.
Nutrition Facts : Calories 3441.1, Fat 158, SaturatedFat 35.2, Cholesterol 440.1, Sodium 1331, Carbohydrate 480.9, Fiber 10.4, Sugar 321.5, Protein 41.1
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PECAN LEMON LOAF | A TASTE OF MADNESS
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Ratings 5Total Time 1 hrEstimated Reading Time 2 mins
- For the bread: In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated.
- Alternate between mixing in the flour mixture and the yogurt into the wet ingredients until fully combined. Fold in the pecans and the lemon peel.
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- Preheat oven to 350°F. Lightly grease or spray a 9”x5” loaf pan with cooking spray. Line pan with parchment paper, leaving some excess paper overhang that can be used as handles to lift loaf out of pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter then gradually beat in the sugar. Beat, at medium speed, until the butter-sugar mixture is light coloured and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula, if needed. Add the vanilla, lemon juice, and lemon rind. Mix well.
- In a separate bowl, whisk together the flour, baking powder, salt, and pecans. With the mixer speed set to low or “stir” mode, add the dry ingredients to creamed mixture, alternately with the milk, starting and ending with dry ingredients. Scrape down the sides of the bowl with a spatula, if necessary, to ensure all ingredients are incorporated. Beat at medium-high speed an additional 20-30 seconds or so to ensure the dry ingredients have been completely incorporated. Transfer batter to prepared loaf pan, spreading batter evenly with knife.
- Bake loaf for approximately 1 hour or until cake tester inserted into center of loaf comes out clean.
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