Jamie makes all our breads and muffins from scratch, and this was one of the first ones she made at our bed and breakfast, beginning almost 17 years ago. It’s still one of our guests’ breakfast favorites, and it’s also a great choice to take to a group brunch or luncheon.
Here is our recipe for lemon bread:
3/4 Cup Sugar
1/2 Cup Butter Softened
1/2 Cup Milk
Rind of 1 Lemon, Grated
1 1/2 Cups Flour, Sifted
1 1/2 Teaspoons Baking Powder, Sift with Flour
1/2 Teaspoon Salt, Sift With Flour
1 Cup Finely Chopped Pecans
Juice of 1 Lemon
1/3 Cup Sugar
Blend sugar and butter well. Add eggs, one at a time and beat well. Add flour and milk alternately, starting and ending with flour. Stir in lemon rind and pecans. Bake in greased bread loaf pan in 350 degree oven 45 to 60 minutes. Let stand in pan after baking for 5 minutes. Turn out on plate and, while hot, brush on icing mixture.