LEMON-GLAZED LEMON BREAD
You'll need an instant-read thermometer and a heavy-duty stand mixer with paddle attachment to make this brioche-like sweet bread.
Yield Makes 1 large bread
Number Of Ingredients 13
Steps:
- Pour milk into small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat; cover and let steep 20 minutes. If necessary, rewarm milk until instant-read thermometer inserted into mixture registers between 105°F and 115°F before continuing.
- Blend sugar and lemon peel in processor. Mix 1 1/2 cups flour and yeast in bowl of heavy-duty mixer fitted with paddle attachment. Discard vanilla bean and add warm milk to bowl; beat to blend. Let stand until slightly puffed, about 15 minutes. Add 3 cups flour, eggs, and brandy to yeast mixture; beat on medium speed until smooth and slightly firm dough forms, adding more flour by tablespoonfuls if dough is sticky or adding water by tablespoonfuls if dough is dry, about 6 minutes. Add sugar-lemon peel mixture and salt. Beat on medium speed 5 minutes. Add butter and beat until absorbed and dough is smooth and soft, about 5 minutes longer. Cover bowl tightly with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- Generously butter 12-cup Bundt pan. Turn dough out onto lightly floured surface; knead gently into ball. Using fingers, make hole in center of dough, creating doughnut shape. Transfer to prepared pan, pushing hole in dough over center tube in pan. Cover pan with plastic wrap; refrigerate overnight (dough will rise to top of pan).
- Let dough rise in warm draft-free area until dough no longer springs back when gently pressed with fingers, about 1 hour 30 minutes (dough will rise above pan by 1 to 1 1/2 inches).
- Meanwhile, position rack in lowest third of oven and preheat to 350°F. Bake bread until well browned on top, about 20 minutes. Wrap sheet of foil loosely over top and sides of pan to prevent overbrowning. Continue to bake bread until deep brown on top and tester inserted near center comes out clean, rotating pan occasionally for even baking, about 40 minutes longer. Immediately invert bread onto rack.
- Stir preserves in small saucepan over medium heat until melted. Brush preserves all over warm bread. Cool completely, at least 3 hours.
- Sift 1 1/3 cups powdered sugar into small bowl. Add lemon juice and whisk to blend. Add more powdered sugar by tablespoonfuls if glaze is too thin to adhere to bread. Drizzle glaze over cool bread and let stand until glaze sets, about 1 hour. (Can be made 1 day ahead. Wrap loosely in foil and store at room temperature.)
GLAZED LEMON BREAD
Make a moist, dense Glazed Lemon Bread. The sweet & sour flavors of real lemons shine in our Glazed Lemon Bread, a great addition to breakfast or brunch.
Provided by My Food and Family
Categories Bread
Time 1h20m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour, baking powder and salt. Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Blend in lemon zest, then eggs, 1 at a time. Add flour mixture alternately with sour cream, beating well after each addition. Stir in nuts. Pour into prepared pan.
- Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Meanwhile, cook lemon juice and remaining sugar in saucepan on low heat 5 min. or until sugar is dissolved, stirring occasionally. Let stand at room temperature until ready to use.
- Remove bread from oven. Immediately top with glaze. (Do not remove bread from pan.) Cool bread completely. Use foil handles to remove bread from pan before slicing to serve.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LEMON NUT BREAD
Great for breakfast, packing in lunches, and having with a relaxing cup of tea. Make an extra loaf to give to a special friend! :)
Provided by PalatablePastime
Categories Quick Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream margarine and sugar until light and fluffy.
- Blend in eggs.
- Add combined dry ingredients to creamed mixture, alternating with milk and juice, mixing well after each addition.
- Stir in nuts and rind.
- Pour into greased and floured 9x5" loaf pan.
- Bake at 350 degrees for 1 hour and 20 minutes, or until toothpick inserted comes out fairly clean.
- Cool 5 minutes, then remove from pan.
Nutrition Facts : Calories 4211.9, Fat 217.5, SaturatedFat 36.6, Cholesterol 651.6, Sodium 4924.3, Carbohydrate 518, Fiber 17.1, Sugar 257.1, Protein 64.5
GLAZED LEMON BREAD
My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.
Provided by DELEIGHLA
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
- Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
- In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g
LEMON-LIME NUT BREAD
Make and share this Lemon-Lime Nut Bread recipe from Food.com.
Provided by Recipe Junkie
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Sift together flour, baking powder, salt and sugar.
- Stir in nuts and fruit peels.
- Combine egg, carbonated beverage and shortening.
- Add all at once, stirring just enough to moisten dry ingredients.
- Pour into a greased and floured 9x5 inch loaf pan and bake at 350 for 45 minutes.
- Combine 2 T grated lemon peel and 3 T sugar to sprinkle over the top of bread last 5 minutes of baking.
Nutrition Facts : Calories 2824.2, Fat 86.6, SaturatedFat 15.5, Cholesterol 211.5, Sodium 4201.6, Carbohydrate 467.3, Fiber 19.6, Sugar 199.9, Protein 56.8
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON TEA BREAD
This moist, lemony quick bread makes a delightful breakfast or dessert. -Dorothy Denny, Williams Lake, British Columbia
Provided by Taste of Home
Time 55m
Yield 1 loaf (8 slices).
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.
Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
OLD-FASHIONED LEMON BREAD
This is a wonderful bread that goes very well with tea. I like this recipe over other lemon bread recipes I've found because the glaze is allowed to saturate the bread all the way through.
Provided by Hey Jude
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
- In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
- Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
- Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
- Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
- Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
- Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 36.7, Sodium 144.4, Carbohydrate 35.3, Fiber 0.5, Sugar 22.4, Protein 3
GLAZED LEMON BREAD
Categories Bread Dairy Egg Breakfast Brunch Bake Lemon Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.
- Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.
- Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)
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