PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN LEMON LOAF
I love this loaf, the taste of the lemon with the pecans is a great flavor combo! I love a slice for breaffast!
Provided by Angela Pietrantonio
Categories Other Snacks
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.
- 2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
- 3. In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. 7 points per slice
PECAN MAPLE LOAF
Make and share this Pecan Maple Loaf recipe from Food.com.
Provided by koko-girl
Categories Dessert
Time 1h20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
- Sift flour and baking powder into a bowl.
- Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
- Add in the sugar and pecans.
- Beat eggs together with milk and lemon zest in a seperate bowl.
- Stir in maple syrup.
- Add this to the flour mixture and gently mix together.
- Do not overmix, only until all dry ingredients have become moist.
- The batter should be lumpy.
- Pour batter into pan and smooth out the surface of the batter.
- Bake in the oven for about 50-60 minutes or until cake is lightly browned.
- To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
- Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
- (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
- Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
- Wait until the icing is set then slice.
LEMON PECAN POUND CAKE
This recipe makes a delicious lemon-flavored pound cake with chopped pecans and a simple lemon glaze.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla, then pecans and lemon peel. Turn batter into greased 9 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and invert onto serving plate.
- Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 38.9 g, Cholesterol 74.7 mg, Fat 17.2 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 8.9 g, Sodium 109 mg, Sugar 26 g
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