Lemon Walnut Bread

This lemon bread recipe is from Better Homes and Gardens New Cook Book It can have subtle lemon flavour, or you can boost it by adding more lemon zest & juice. It makes 1 large loaf or 2 small loaves (16 servings.) I love to serve it with lemon zest sprinkled all over the plate, so I can get as much lemon as possible.

TIP: If you're using the juice of a lemon but not the zest in a recipe, zest it first anyhow. If you zest onto a piece of plastic wrap you can freeze it for later. Also, rolling a lemon on the counter will make sure it gives up all of its juice. :0)

Ingredients:

• 1-3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
  

• 1 beaten egg
• 1 cup 2% milk
  
• 1/4 cup oil
• 1-2 tablespoons lemon juice
• 2 teaspoons finely shredded lemon peel (I like 3 or 4)
• 1/2 cup chopped walnuts (or pecans/almonds) , toasted

Glaze:

• 1 tablespoon sugar (either granulated or powdered icing (confectioners) sugar
• 2-3 tablespoons lemon
  

Directions

Preheat oven to 350 degrees

1. Grease 8x4x2-inch loaf pan or two 7-1/2x3-1/2x2-inch loaf pans. Set aside.

2. In a medium bowl, sift together dry ingredients :

• 1 3/4 cup flour
• 3/4 cup sugar
• 2 teaspoon baking powder
• & 1/4 teaspoon salt

3. Make a well in dry ingredients
4. In another bowl, mix wet ingredients

• 1/4 teaspoon salt
• 1 beaten egg
• 1 cup 2% milk
  
• 1/4 cup oil
• 1-2 tablespoons lemon juice

5. Add to dry ingredients (in the well you made.) Stir until just mixed. Batter should be lumpy, otherwise it'll be tough.

6. Fold in nuts and lemon zest:

• 2 teaspoons finely shredded lemon peel (I like more: 3 or 4)
• 1/2 cup chopped walnuts (or pecans/almonds) , toasted

7. Pour batter into prepared pan(s) and spread evenly. Bake in a 350 degree F. oven about 50-55 minutes for 8x4x2-inch loaf and about 45 minutes for 7-1/2x3-1/2x2-inch loaves or until a wooden toothpick inserted near center(s) comes out clean. (If necessary, cover loosely with foil for the last 10 to 15 minutes of baking to prevent overbrowning.)

8. The sauce: While baking the bread, in a small bowl stir together 3 tablespoons lemon juice and 1 tablespoon sugar until sugar is dissolved. Right after the bread comes out of the oven--while still hot--spoon glaze over top(s). Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely on the wire rack. Wrap in plastic wrap and store overnight before serving.

Make-Ahead Tip: Bake loaf or loaves. Glaze, then cool completely. Wrap in foil or plastic wrap and store in the refrigerator up to 2 days. Or, place cooled loaves in freezer containers or bags and freeze up to 1 month. Thaw overnight in the refrigerator.

Happy Baking,
:0)
Mel