Lemonade Nut Bread
A moist, flavorful lemon nut bread with bright citrus notes and crunchy pecans, perfect for breakfast, tea time, or as a sweet snack for any occasion.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter and sugar until fluffy.
- Add eggs and grated lemon peel; beat well.
- Sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk, beating until smooth after each addition.
- Stir in chopped pecans.
- Pour batter into a greased loaf pan.
- Bake at 350°F (175°C) for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
- Combine lemon juice and 4 teaspoons of sugar, then spoon over the slightly warm bread.
- Remove from pan, cool completely, wrap, and store overnight before slicing.
Tips & Substitutions
For a lighter texture, make sure your butter is softened and cream it well with the sugar until fluffy. If you don’t have pecans, walnuts or almonds can be great substitutes. Fresh lemon juice is best for flavor, but bottled can work in a pinch. Consider adding poppy seeds for added texture or a hint of vanilla for depth in flavor.
Serving Suggestions
Slice the Lemonade Nut Bread and serve it with a spread of cream cheese or butter for a delightful breakfast or snack. It pairs beautifully with a cup of tea or coffee. For an added twist, serve it alongside fresh fruit or a simple fruit compote. This bread also makes a lovely gift when wrapped in decorative paper.
Storage & Reheating
Once completely cool, wrap the Lemonade Nut Bread tightly in plastic wrap or aluminum foil to keep it moist. It can be stored at room temperature for up to three days or in the refrigerator for a week. For longer storage, freeze the bread, ensuring it's well-wrapped to prevent freezer burn. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lemonade Nut Bread contains roughly 585 calories, with 6g protein, 18g carbohydrates, and 58g fat. It is an excellent source of vitamin C (36% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1122mg per serving (49% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser bread. Consider using a 50/50 mix of whole wheat and all-purpose flour to maintain some lightness while adding nutrients.
How can I enhance the lemon flavor in the bread?
To enhance the lemon flavor, consider adding more lemon juice or lemon zest. You can also incorporate lemon extract for an extra burst of citrus. Just be cautious not to add too much liquid, which may affect the bread's texture.
Is it possible to make this recipe vegan?
Yes, you can make a vegan version by replacing the eggs with flaxseed meal or applesauce and using a plant-based butter alternative. Ensure that the milk is also non-dairy, like almond or oat milk, to keep it entirely vegan.
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).