Lemon-Pecan Bread
Lemon-Pecan Bread offers a moist, flavorful loaf with bright lemon zest and crunchy pecans, perfect for breakfast, brunch, or a sweet snack with coffee or tea.
Ingredients
Instructions
- Cream the butter; gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Stir in chopped pecans and grated lemon rind.
- Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour and 15 to 20 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes.
- Remove the loaf from the pan and cool completely.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming with sugar. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding a pinch of cinnamon can elevate the flavor. To enhance lemon notes, consider using fresh lemon juice along with the rind.
Serving Suggestions
This Lemon-Pecan Bread is delightful on its own or can be served with a dollop of whipped cream cheese for an extra creamy touch. It pairs beautifully with a cup of tea or coffee, making it a perfect brunch option. For a festive touch, serve alongside Cheesy Appetizer Squares for a delightful contrast of flavors.
Storage & Reheating
Store any leftover Lemon-Pecan Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, keeping it in the freezer for up to three months. To reheat, slice and warm in a toaster oven for a few minutes until slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Pecan Bread contains roughly 336 calories, with 4g protein, 33g carbohydrates, and 21g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 777mg per serving (34% 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 different nuts in this recipe?
Absolutely! While pecans add a lovely crunch and flavor, you can easily substitute them with walnuts or almonds. Just make sure to chop them finely to blend well into the batter. Each nut will impart a unique flavor, so feel free to experiment with your favorites.
How can I tell when the bread is done baking?
To check for doneness, insert a wooden pick or toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If there's wet batter on the pick, continue baking for a few more minutes, checking periodically to avoid overbaking.
Can I make this recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. When ready to bake, allow the batter to come to room temperature before pouring it into the prepared loaf pan. This ensures even baking and a fluffy texture.
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).