Wednesday, July 27, 2016

Lemon Pecan Bread

From the kitchen of One Perfect Bite...I needed something to put out for a get-together tomorrow afternoon. Most of the gals who'll be here will have fruit, but I wanted to have something a bit more tempting for those who look forward to cake or pastry. I must also add that I didn't want to spend a lot of time in the kitchen this afternoon, so I decided to make this quick and flavorful bread which is very simple to prepare. It is sweet, but barely so, and I must admit that it's the lemon sugar glaze that makes this homely loaf a standout. Years ago, the making of lemon loaves was a rite of passage for girls. Most women my age have several recipes for this old-fashioned treat, but the loaves are rarely made these days. I thought it would be fun to reintroduce one variation of this quick bread to my friends tomorrow. I do have a couple of cautions to share with those of you who decide to give this recipe a try. Be sure to toast the pecans. Toasted nuts add enormous flavor to otherwise plain batters and this bread/cake needs the added flavor boost the toasted nuts provide. It is also important to to pour the lemon glaze over the cake while it is still warm so the cake can absorb the syrup. I think you'll like this one. It packs a lot of flavor for something that is so easy to make. I do hope you'll give it a try. Here is how the bread is made.

Lemon Pecan Bread...from the kitchen of One Perfect Bite inspired by Taste of Home Baking

1/2 cup butter, softened
1-1/2 cups sugar, divided use
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted. A1 tablespoon grated lemon peel
1/4 cup lemon juice

1) Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Set aside.
2) Cream butter and 1 cup sugar until light and fluffy. Beat in eggs.
3) Combine flour, baking powder and salt. Add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.
4) Transfer batter to prepared pan and bake for 50-60 minutes, or until a toothpick inserted near center comes out clean.
5) Meanwhile, combine lemon juice and remaining 1/2 cup sugar in a small sauce pan. Cook and stir over medium heat until sugar is dissolved.
6) Pour lemon syrup over still warm bread. Cool completely on a wire rack before removing from pan. Yield: 1 loaf (16 slices).

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1 comment :

David said...

Mary, Beautiful loaf of bread! I'm with you on that lemon glaze, it makes this treat a bit more special. Take Care, Big Daddy Dave

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