Lemon Bread
Tags: Bread, Quickbreads
- Prep Time: 20 min
- Cook Time: 60 min
- Ready Time: 180 min
- Yield: 12 servings
Ingredients
- Pillsbury® Baking Spray with Flour
- 1/3 cup Crisco® Pure Vegetable Oil
- 1 cup sugar
- 1/4 cup fresh lemon juice, (2 lemons)
- 1 teaspoon lemon extract (optional)
- 2 large eggs
- 1 1/2 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- Grated peel of large lemon
- 1/2 cup finely chopped pecans
TOPPING
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice, (2 lemons)
Preparation Directions
- HEAT oven to 325ºF. Spray an 8-inch loaf pan with flour no-stick cooking spray.
- BEAT oil, sugar, lemon juice and extract in medium bowl at medium speed of electric mixer until well blended. Add eggs one at a time, beating until smooth after each addition. Combine flour, baking powder and salt. Stir into egg mixture alternately with milk. Stir in lemon peel and pecans. Pour into prepared pan.
- BAKE for 1 hour or until a toothpick inserted in center comes out clean.
- COMBINE powdered sugar and lemon juice in small saucepan. Heat until sugar is dissolved. Pour over top of hot bread while still in pan. Cool in pan for 1 hour. To avoid crumbling when slicing, remove from pan, wrap in foil and let stand 24 hours before cutting.
Nutritional Information Per Serving
Serving Size (1 slice, 1/12 of loaf), Calories 250 (Calories from Fat 90), Total Fat 11g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 35mg, Sodium 250mg, Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 23g), Protein 3g; Percent Daily Value*: Vitamin A 2%, Vitamin C 10%, Calcium 4%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.