Eileen'S Lemon Bread
Lemon bread with a moist texture and tangy citrus flavor, perfect for breakfast or tea time, appealing to citrus lovers and those seeking a sweet, nutty treat.
Ingredients
Instructions
- Cream butter and 1 cup sugar until light and fluffy.
- Add eggs and beat well.
- Mix flour, baking powder, and salt together.
- Add alternately with milk to the egg mixture, beginning and ending with flour.
- Stir in nuts and lemon peel.
- Pour batter into a greased loaf pan and bake at 350°F for 1 hour.
Tips & Substitutions
For a lighter lemon flavor, reduce the lemon peel to 1 teaspoon. If you prefer a sweeter bread, consider adding a touch more sugar or using a flavored yogurt in place of some milk. Toasted walnuts or pecans work well as nut options. Ensure the butter is at room temperature for easier creaming. This recipe can be made gluten-free by substituting with a 1:1 gluten-free flour blend.
Serving Suggestions
Serve Eileen's Lemon Bread as a delightful breakfast or a sweet afternoon treat. It pairs beautifully with a cup of tea or coffee. For a more indulgent experience, enjoy it with a dollop of whipped cream or a light glaze made from powdered sugar and lemon juice. This zesty bread can also complement a fruit salad or be served alongside a slice of Apple Crisp(From 1975 Edition).
Storage & Reheating
Allow the lemon bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week or freeze it for up to 3 months. To reheat, slice and warm in the microwave for 10-15 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Eileen'S Lemon Bread contains roughly 239 calories, with 4g protein, 48g carbohydrates, and 5g fat. It is an excellent source of vitamin C (35% of the Daily Value) and calcium (21% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1247mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the nuts in this recipe?
Yes, you can easily omit the nuts if you prefer a nut-free version or substitute them with seeds like sunflower or pumpkin seeds. If you want to maintain a similar crunch, consider adding chopped dried fruit or chocolate chips instead.
How can I make this bread more lemony?
To enhance the lemon flavor, you can increase the lemon peel to 1 tablespoon or add a tablespoon of fresh lemon juice into the batter. For a glaze, mix powdered sugar with lemon juice and drizzle it over the cooled bread.
Is it possible to make this bread vegan?
Absolutely! To make a vegan version of Eileen's Lemon Bread, substitute the butter with coconut oil or a plant-based margarine, and replace the eggs with flax eggs or unsweetened applesauce. Use a non-dairy milk alternative for the milk for a completely vegan treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).