I’m a huge fan of quick bread because it’s well, quick. Most quick bread recipes don’t call for odd ingredients, either. Because I’ve been on such a huge pumpkin kick lately, I decided to branch out and try something different. It’s also hard to crave pumpkin when it’s been about 80˚ outside. Crazy South Carolina weather…
At any rate, I stumbled upon a recipe for Lemon Bread in my trusty Better Homes & Gardens New Cook Book. I had all the ingredients on hand except for lemon peel and nuts, so I simply substituted three tablespoons of lemon juice for the peel and threw in some leftover Craisins for a holiday twist. The preparation took me less than 20 minutes. And the bread’s still in the oven… so I’ll have to post a taste update later on.
Lemon Bread
- 1 3/4 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 beaten egg
- 1 cup milk
- 1/4 cup oil (or melted butter/margarine)
- 2 tsp finely shredded lemon peel
- 1 tbsp lemon juice
- 1/2 cup chopped almonds or walnuts
Grease the bottom and sides of a regular loaf pan and set aside. Pre-heat oven to 350˚.
Combine dry ingredients into a medium bowl. Then combine the egg, milk, oil, lemon peel and lemon juice in a separate bowl. Add the wet mixture to the dry mixture all at once and stir just until moistened (batter will be lumpy). Fold in nuts, then spoon into the loaf pan.
Bake at 350˚ for 50-55 minutes or until toothpick inserted into the center comes out clean.
