Monday, October 25, 2010

Finally, Lemon Bread

I think this may be one of my new weekly fixations. I love to make pumpkin and banana bread, as I've been making some all summer long and have always loved my mom's banana bread. Pumpkin bread is a favorite all year long for me. So looking through my favorite cookbook (can you tell since I use it SO often!) Taste of Home, I found many recipes for some delicious breads. One night I came across this Lemon Bread recipe and it sounded so light and flavorful - and it was! This is super easy and I was a bit shocked when I noticed that the only lemon flavoring comes from the glaze put on at the last second, but don't be fooled, the amount of lemon flavor this gives makes the whole loaf taste like lemon heaven (if that's even possible?!).

And I recently bought a mini loaf pan to make mini loaves, which I did upon buying said pan that night :) Those mini loaves are perfect for a breakfast on the go, which I usually have since I'm on my way to work. Prior to the mini loaves, I also didn't have a bread loaf pan so I've made this in a square 8x8 pan, and it turned out perfectly. Now, I do have a bread pan so I can use that as well. I'm sure these would be good made as muffins too!

Lemon Bread
1/2 cup shortening
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk (I used soy milk and couldn't taste the difference)

Topping: to be made while bread is in oven
1/2 cup confectioners' sugar (aka powdered sugar)
2 teaspoons grated lemon peel
2 to 3 tablespoons lemon juice (I've used small lemons and used the juice from 2 lemons)

In a large bowl, cream together shortening and sugar with a mixer. Add in eggs one at a time mixing very well. In a separate bowl combine flour, baking powder and salt. Slowly add the dry mix to the shortening-sugar-egg mixture, alternating with adding the milk. Pre-heat oven to 350 degrees and add the mixture to a greased 9x5 loaf pan or 8x8 square dish or mini loaf pan, whatever you choose. Baking time may differ depending on the pan used, but bake for 40-45 minutes until toothpick comes out clean.

As soon as the bread comes out of the oven, pour the mixture over the top of it so the flavor soaks into the warm bread. The first time I made this I didnt' have powdered sugar so I used regular sugar and it seemed to turn out the same. Might be a little more "sugary" on the top, but basically the same. If using regular sugar, use a bit more lemon juice.

Made in my 8x8 pan

Image from Taste of Home

Wa-la! So yummy, I eat this for breakfast. It's light and a great way to start the day.

1 comment:

kristindewey said...

THANK YOU!! I can't wait to try it!!