Lemon Nut Bread

This 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)
1 c. sugar
1/2 c. Egg Beaters, or other egg substitute
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. skim milk or low-fat soymilk
3/4 c. chopped walnuts
Peel of 1 lemon, grated
Lemon Glaze

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
Juice from 1 lemon

Blend the two ingredients together.

More Recipes.