Lemon Nut Bread

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Servings: 16 Difficulty: Intermediate
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A zesty, moist quick bread studded with crunchy nuts and finished with a bright lemon glaze.
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This Lemon Nut Bread is a delightful quick bread that balances the bright, zesty aroma of dried lemon rind with the rich, toasted crunch of chopped nuts. Made with a combination of white and whole wheat flours, it offers a tender crumb and a subtle nutty undertone. The batter comes together easily, requiring no yeast or rising time, making it perfect for spontaneous baking sessions. Once baked, it is drenched in a simple, silky lemon glaze that seeps into the warm crumb, enhancing the citrus notes. It’s an excellent choice for breakfast with coffee, an afternoon tea treat, or as a refreshing dessert. Simple, comforting, and full of home-style charm, this bread is sure to become a family favorite.

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Lemon Nut Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 472.3

Description

This Lemon Nut Bread is a delightful quick bread that balances the bright, zesty aroma of dried lemon rind with the rich, toasted crunch of chopped nuts. Made with a combination of white and whole wheat flours, it offers a tender crumb and a subtle nutty undertone. The batter comes together easily, requiring no yeast or rising time, making it perfect for spontaneous baking sessions. Once baked, it is drenched in a simple, silky lemon glaze that seeps into the warm crumb, enhancing the citrus notes. It&# 226;ÂÂs an excellent choice for breakfast with coffee, an afternoon tea treat, or as a refreshing dessert. Simple, comforting, and full of home-style charm, this bread is sure to become a family favorite.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. In a large bowl, cream together the softened margarine and sugar until light and fluffy.
  3. Beat in the egg whites until fully incorporated and smooth.
  4. In a separate bowl, combine the white flour, whole wheat flour, and baking powder.
  5. Alternately add the dry ingredients and skim milk to the margarine mixture, beginning and ending with the flour, mixing until just combined.
  6. Fold in the dried lemon rind and chopped nuts until evenly distributed.
  7. Pour the batter into a lightly oiled 9x5-inch loaf pan.
  8. Bake for 60 minutes, or until a wooden pick inserted into the center comes out clean.
  9. While the bread bakes, mix 1/3 cup powdered sugar with 3 tablespoons fresh lemon juice until smooth.
  10. Remove the bread from the oven and immediately pour the lemon glaze over the warm loaf.
  11. Let the bread sit in the pan for 20 minutes to allow the glaze to set, then remove from the pan and cool completely on a wire rack.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 472.3kcal
% Daily Value *
Total Fat 14.9g23%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 682.6mg29%
Total Carbohydrate 73.8g25%
Dietary Fiber 4.5g18%
Sugars 40.8g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure margarine is at room temperature for proper creaming.

You can substitute fresh lemon zest for dried lemon rind for a brighter citrus flavor.

Walnuts, pecans, or almonds work well as the chopped nuts in this recipe.

Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

This bread freezes well. Wrap tightly in plastic wrap and foil for up to 3 months.

Keywords: lemon, nut, bread, quick bread, glaze, baking, citrus, dessert, breakfast, snack, whole wheat, vegetarian, homemade, loaf, easy, comfort food, afternoon tea, flaky, moist, zesty
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