Lemon Bread
Yield
1 loafPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | sugar |
|
| 1 | each |
lemon
rind only, grated |
|
| ⅓ | cup | vegetable oil |
|
| 2 | large | eggs |
|
| ½ | cup | milk |
|
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon | baking powder |
|
| ¼ | teaspoon | salt |
|
| ½ | cup |
nuts
finely chopped |
|
| Glaze | |||
| ¼ | cup | powdered sugar |
|
| 3 | teaspoons | lemon juice |
|
Trans-fat Free, Good source of fiber
Directions
Mix all ingredients (except those for glaze) together in the order given.
Put the mixture in greased loaf pan.
Bake 45 mintues to 1 hour at 350℉ (180℃).
After removing from the oven, glaze the top with mixture of confectioner's sugar and lemon juice while the bread is still hot.
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