• 6 Ratings

The lemon-sugar topping is optional but highly recommended to take this quick bread recipe to the next level!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour, the 3/4 cup sugar, the baking powder, and salt. Make a well in center of flour mixture; set aside.

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  • In another medium bowl combine 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). Stir in nuts. Spoon batter into the prepared pan, spreading evenly.

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  • Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. If desired, in a small bowl stir together the 2 tablespoons lemon juice and 1 tablespoon sugar; brush over top of hot loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. Wrap and store overnight before slicing.

Lemon-Poppy Seed Bread:

Prepare as directed, except substitute 1 tablespoon poppy seeds for the nuts.

Nutrition Facts

147 calories; 6 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 14 mg cholesterol; 98 mg sodium. 71 mg potassium; 20 g carbohydrates; 1 g fiber; 10 g sugar; 3 g protein; 0 RE vitamin a; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1