Lemon Nut Bread

This Lemon Nut Bread is a delightful quick bread that combines the brightness of fresh lemon with the rich crunch of chopped nuts. The batter uses a blend of whole wheat and white flour for a tender crumb, while egg whites keep it light and fluffy. Topped with a simple powdered sugar and lemon juice glaze, it offers a perfect balance of sweet and tangy flavors. It&# 226;ÂÂs ideal for breakfast with coffee, an afternoon tea snack, or a dessert accompaniment. The dried lemon rind adds a subtle, aromatic depth that complements the fresh citrus glaze beautifully. Simple to mix and bake, this recipe yields a moist loaf that stays fresh for days, making it a comforting treat for any occasion.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 16

Calories: 894.4

Dietary: Vegetarian

Description

This Lemon Nut Bread is a delightful quick bread that combines the brightness of fresh lemon with the rich crunch of chopped nuts. The batter uses a blend of whole wheat and white flour for a tender crumb, while egg whites keep it light and fluffy. Topped with a simple powdered sugar and lemon juice glaze, it offers a perfect balance of sweet and tangy flavors. It&# 226;ÂÂs ideal for breakfast with coffee, an afternoon tea snack, or a dessert accompaniment. The dried lemon rind adds a subtle, aromatic depth that complements the fresh citrus glaze beautifully. Simple to mix and bake, this recipe yields a moist loaf that stays fresh for days, making it a comforting treat for any occasion.

Ingredients

1/3 cup Margarine(soft)
2/3 cup Sugar
3 ea Egg whites
2 teaspoon Baking powder
3/4 cup Whole wheat flour
1 1/2 cup White flour
1 cup Skim milk
1 1/2 teaspoon Dried lemon rind
3 tablespoon Chopped nuts

Directions

1
Preheat oven to 350ÃÂ°F (175ÃÂ°C).
2
Lightly oil a 9-by-5-inch loaf pan.
3
In a medium bowl, cream together the softened margarine and sugar until light and fluffy.
4
Beat in the egg whites until thoroughly combined.
5
In a separate bowl, whisk together the baking powder, whole wheat flour, and white flour.
6
Gradually add the dry ingredients to the wet mixture, alternating with the skim milk, beginning and ending with the dry ingredients. Mix until just combined.
7
Stir in the dried lemon rind and chopped nuts.
8
Pour the batter into the prepared loaf pan and smooth the top.
9
Bake for 60 minutes, or until a wooden pick inserted into the center comes out clean.
10
While the bread bakes, mix 1/3 cup powdered sugar with 3 tablespoons fresh lemon juice until smooth to make the glaze.
11
Remove the bread from the oven and immediately pour the glaze over the warm loaf.
12
Let the bread sit in the pan for 20 minutes to allow the glaze to set.
13
Remove the bread from the pan and allow it to cool completely on a wire rack before slicing.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 894.4kcal

% Daily Value *
Total Fat 23.2g36%
Saturated Fat 5.5g28%
Cholesterol 0.0mg0%
Sodium 709.9mg30%
Total Carbohydrate 146.9g49%
Dietary Fiber 7.7g31%
Sugars 44.4g
Protein 27.0g54%

* 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 flavor, use fresh lemon juice for the glaze rather than bottled.

You can substitute unsalted butter for the margarine if preferred.

Walnut or pecans work best for the chopped nuts, but almonds are also a good option.

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

If you prefer a stronger lemon flavor, add 1 tablespoon of fresh lemon zest to the batter.

Keywords: lemon, nut bread, quick bread, glazed, citrus, whole wheat, eggs whites, baking, loaf, dessert, breakfast, snack, vegetarian, homemade, citrus glaze, chopped nuts, easy baking, fluffy, moist, zesty

Read it online: https://www.chefs-mate.com/recipe/lemon-nut-bread-2/