Quick Lemon Bread(Jennifer Vail)
Quick Lemon Bread is a delightful and zesty treat that combines the bright flavors of fresh lemon juice and extract with the crunch of pecans. Perfect for breakfast or as an afternoon snack, this easy-to-make loaf is sure to please citrus lovers and anyone seeking a quick baking project.
Ingredients
Instructions
- Combine sugar, melted butter, lemon extract, and fresh lemon juice in a bowl.
- Beat in eggs, one at a time, until the mixture is smooth.
- In a separate bowl, mix flour, baking powder, and salt.
- Stir in the wet ingredients alternately with the milk.
- Add the grated lemon rind and chopped pecans.
- Pour the batter into a greased 4 1/2 x 8 1/2-inch loaf pan.
- Bake for about 1 hour or until a toothpick comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the pecans with walnuts or omit them entirely for a nut-free version. If you want a more intense lemon flavor, include zest from an additional lemon and a bit more lemon juice. This quick lemon bread is perfect for breakfast or as an afternoon snack alongside a cup of tea.
Serving Suggestions
Serve this quick lemon bread warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a dollop of whipped cream or a spread of cream cheese. For a delightful brunch, serve alongside fresh fruit or yogurt. This recipe is a great addition to any American recipes collection, perfect for sharing with friends and family.
Storage & Reheating
Store any leftover lemon bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm individual pieces in the microwave for about 10-15 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Lemon Bread(Jennifer Vail) contains roughly 246 calories, with 5g protein, 43g carbohydrates, and 6g fat. It is a good source of iron (13% of the Daily Value), protein (11% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1068mg per serving (46% 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 bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice in a pinch. Just be aware that the taste might be slightly less vibrant. Aim for one-quarter cup of bottled juice to match the recipe's requirements.
How can I make this recipe gluten-free?
To make this lemon bread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Additionally, ensure that all other ingredients, including baking powder, are gluten-free. This allows you to enjoy a delightful gluten-free treat without compromising on flavor.
What can I add to customize the flavor of the lemon bread?
You can customize this lemon bread by adding poppy seeds for a lovely crunch or incorporating blueberries for a fruity twist. A bit of vanilla extract can also complement the lemon flavor beautifully. Experiment with flavors while keeping the base recipe intact for a delicious variation!
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).