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Lemon Nut BreadThis delicious sweet bread recipe is modified from one found on
EverydayCook.com. We lightened up several of
the ingredients, which allowed us to add extra nuts, thus replacing saturated fat with more of the
healthier Omega-3 fatty acids from the walnuts. The other nice thing about this recipe is that it
uses the whole lemon, both zest and juice, so none of it goes to waste.
1/2 c. light butter, softened (stick to no less than 50% fat of regular fat content -
otherwise the recipe may not turn out correctly)
Preheat oven to 350 degrees. Cream butter and sugar in a medium-large bowl, then add eggs and mix until combined. Combine flour, baking powder and salt, and then sift together. Alternate adding the flour mixture and the milk to the butter mixture, constantly stirring until all are combined. Blend in nuts and lemon peel. Spray a 9X5 inch loaf pan with cooking oil spray and pour in batter. Bake for one hour or until wooden tooth pick inserted in the middle comes out clean. Let bread sit for 10 minutes, then cool on wire rack. Poke holes in the top of bread and pour Lemon Glaze over. Makes 16 servings (or, rather, slices - people will probably go for seconds!) Lemon Glaze 1/4 c. sugar
Blend the two ingredients together. More Recipes. |
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