Lemony Nut Bread Recipe

Name: Lemony Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. Dixie Crystals light brown sugar; 1 c. butter, softened; 1 1/2 Tbsp. grated lemon peel; 4 large eggs; 3/4 c. milk; 4 Tbsp. fresh lemon juice; 3 c. all-purpose flour; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 c. chopped pecans; lemon roses

Servings: persons

1 1/3 c. Dixie Crystals light brown sugar
1 c. butter, softened
1 1/2 Tbsp. grated lemon peel
4 large eggs
3/4 c. milk
4 Tbsp. fresh lemon juice
3 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chopped pecans
lemon roses

1
Beat sugar and butter until light; add lemon peel.
2
Add eggs, one at a time, beating well after each addition.
3
Add milk and juice; beat well.
4
Combine flour, soda and salt.
5
Add to batter. Add nuts.
6
Mix until just blended.
7
Turn into two greased and floured loaf pans, 9 x 5 x 3-inches.
8
Bake in a preheated 350u00b0 oven for 50 minutes or until done.
9
Cool on rack.
10
Remove from pans and cool completely.
11
Garnish with roses if desired.

1980

kcal

Calories

105

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/3 c. Dixie Crystals light brown sugar, 1 c. butter, softened, 1 1/2 Tbsp. grated lemon peel, 4 large eggs, and more.

Yes, Lemony Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony Nut Bread

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