Lemon Nut Bread
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
margarine
softened |
|
| ⅔ | cup |
sugar
|
|
| 3 | each |
egg whites
|
*
|
| 2 | teaspoons |
baking powder
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
milk, skim
|
|
| 1 ½ | teaspoons |
lemon zest
dried |
|
| 3 | tablespoons |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
margarine
softened |
|
| 158 | ml |
sugar
|
|
| 3 | each |
egg whites
|
*
|
| 1E+1 | ml |
baking powder
|
|
| 177 | ml |
whole-wheat flour
|
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
milk, skim
|
|
| 7.5 | ml |
lemon zest
dried |
|
| 45 | ml |
nuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Creanm together margarine and sugar.
Add egg whites and mix thoroughly. Combine dry ingredients and add the above alternatly with milk.
Stir in lemon rind and nuts.
Bake in a lightly oiled 9=by-5-inch loaf pan for 60 minutes or until wooden pick inserted in center comes out clean.
Remove bread from oven.
Mix ⅓ cup powdered sugar with 3 tablespoons fresh lemon juice until smooth and pour over warm bread.
Allow to sit for 20 minutes, then remove bread from pan.
