Wednesday, July 17, 2013

Glazed Lemon Nut Bread

Glazed Lemon Nut Bread


4 tablespoons butter or margarine
¾ cup sugar
2 eggs
2 teaspoons grated lemon peel
2 cups sifted all-purpose flour
2½ teaspoons baking powder
1 teaspoon salt
¾ cup milk
½ cup chopped walnuts
2 teaspoons lemon juice
2 tablespoons sugar


1.                  Cream together butter or margarine and the ¾ cup sugar till light and fluffy.
2.                  Add eggs and lemon peel; beat well.
3.                  Sift together flour, baking powder, and salt, add to creamed mixture alternately with milk, beating till smooth after each addition. 
4.                  Stir in walnuts.
5.                  Pour into greased 8½ x 4½ x2½ inch loaf dish. 
6.                  Bake in moderate oven (350°) 50 to 55 minutes or till done.
7.                  Let cool in pan 10 minutes.
8.                  Combine lemon juice and 2 tablespoons sugar; spoon over top.
9.                  Remove from pan; cool.
10.              Wrap; store overnight.

Glazed Lemon Nut Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman

Recipe was taken from Betty Homes And Garden New CookBook the Third Edition 1970, the chapter on “Quick Breads”, page 50. 

The walnuts were omitted because I didn’t have any in the cabinet at the time of making the Glazed Lemon Nut Bread.  Also, 1 cup of whole wheat flour was used in the place of the all-purpose flour.  Therefore, this recipe contained 1 cup of all-purpose flour and 1 cup of whole wheat flour.

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Thank You! 

Shirley-Ann Pearman

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