Red Lion Inn Lemon Bread Recipes

RED LION INN LEMON BREAD

Red Lion Inn Lemon Bread image

Taken from the Red Lion Inn cookbook: " The Red Lion Inn's Lemon Bread is justifiably renowned. At lunch and dinner it's wrapped in a napkin and served in a basket along with the yeast rolls, offering a sweet alternative to traditional dinner rolls." It's fabulous.

Provided by MindiLouWho

Categories Quick Breads

Time 1h

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup margarine
2 cups sugar
3 eggs
1 egg yolk
3 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 cups prepared lemon pudding (make from packaged mix, or use canned)
3 tablespoons milk

Steps:

Preheat oven to 350. Grease two loaf pans.
In large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.
Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk. Mix until very well blended.
Pour the batter into the prepared loaf pans. Bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

RED LION INN PUMPKIN BREAD

Red Lion Inn Pumpkin Bread image

This recipe is from the "Red Lion Inn" restaurant in Stockbridge, MA. It's spicier than most pumpkin bread recipes and makes two loaves- one for you and one for a good friend.

Provided by Carrie Ann

Categories Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

4 eggs
2 1/3 cups white sugar
1 cup vegetable oil
2 cups canned pumpkin
3 cups flour
3/4 teaspoon salt
1 3/4 teaspoons baking soda
2 3/4 teaspoons cinnamon
2/3 teaspoon nutmeg
2/3 teaspoon clove
1/3 teaspoon allspice
1 cup chopped nuts
1/3 cup raisins

Steps:

Preheat oven to 375 degrees.
Grease two loaf pans, 24 muffin cups, or 6 mini loaf pans.
Combine eggs, sugar, oil and pumpkin in a large bowl.
Stir until smooth.
Sift together dry ingredients and spices.
Add to egg mixture along with nuts and raisins.
Mix thoroughly and fill pans.
Bake large loaves for 1 hour, 10 minutes; muffins for 35-40 minutes; and mini loaves for 45 minutes.
Toothpick inserted in middle should come out clean.

Nutrition Facts : Calories 3272.7, Fat 157.4, SaturatedFat 22.9, Cholesterol 423, Sodium 3171.4, Carbohydrate 436.7, Fiber 21.4, Sugar 259.9, Protein 47.5

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