Lee'S Lemon Pecan Bread
A moist lemon pecan bread with a tender crumb, featuring bright lemon flavor and crunchy pecans, perfect for breakfast, tea, or as a sweet snack for gatherings.
Ingredients
Instructions
- In a large mixing bowl, beat butter on medium speed of an electric mixer about 30 seconds or until softened.
- Add sugar and beat well.
- Add eggs, one at a time; beat well after each addition.
- In a separate bowl, stir together flour, baking soda, and salt.
- Add the flour mixture alternately with buttermilk to the butter mixture; beat well after each addition.
- Stir in chopped pecans and lemon peel.
- Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan; spread evenly.
- Bake in a 350°F oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes on a wire rack.
- Remove from pan and cool completely before slicing.
Tips & Substitutions
For a lighter texture, consider using room temperature ingredients. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Also, feel free to replace pecans with walnuts for a different flavor, similar to the Walnut Delight recipe.
Serving Suggestions
This lemon pecan bread is delicious on its own but can be enjoyed with a spread of butter or cream cheese. It also pairs beautifully with a cup of tea or coffee. For a delightful dessert, serve slices alongside a scoop of vanilla ice cream or fresh berries. Consider browsing more American recipes for additional ideas.
Storage & Reheating
To store leftovers, wrap the cooled lemon pecan bread tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 3 days, or refrigerated for up to a week. To reheat, slice and warm in a toaster oven or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lee'S Lemon Pecan Bread contains roughly 174 calories, with 2g protein, 16g carbohydrates, and 12g fat. It is an excellent source of vitamin C (25% of the Daily Value). Note that it is relatively high in sodium, at 712mg per serving (31% 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 use a different type of nut in this recipe?
Yes, you can substitute chopped walnuts or almonds for pecans if you prefer. Each nut will bring its own unique flavor and texture to the bread, making it a versatile recipe.
How can I make this recipe healthier?
To make this lemon pecan bread healthier, you can reduce the sugar by a third and replace half of the all-purpose flour with whole wheat flour. Additionally, using a sugar substitute or reducing butter can lower the calorie count.
Is it possible to freeze this bread?
Absolutely! To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving, and reheat slices as desired.
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).