Tuesday, October 27, 2015

Glazed Lemon Bread (Updated)

I sold baked goods at our local farmer's market this summer, so I've been making many kinds of quick breads.

If you love lemon, you'll really enjoy this simple bread. A dear friend, Betty Wilson, gave me this recipe 40 years ago while we lived in Alaska.  I've made it a number of times.  And I had requests for MORE of it this summer.

This is great with a cup of coffee or tall glass of milk. 

Using fresh lemon juice is best, but bottled juice works well too. 

This recipe is easily doubled. 

Enjoy!!! 

*UPDATE* - After tasting Bob Evan's Lemonade bread, I revised this 
recipe a bit by adding instant lemon pudding and changing up a few ingredient
amounts.  It's fabulous - if you are a lemon lover, you'll go wild for this. 


GLAZED LEMON BREAD 

1-1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 box (4-serv. size) instant lemon pudding
1/2 c. butter or margarine, softened
1 (scant) c. sugar 
2 eggs
1/2 c. milk
1/3 - 1/2 c. lemon juice
1/2 c. chopped nuts, optional

Glaze:

1/2 c. powdered sugar
2 Tb. lemonade concentrate, thawed 

Preheat oven to 350. Grease 1 - 9" loaf pan. 

In medium bowl, combine flour, baking powder, salt and dry pudding mix; set aside. 

In large bowl, combine butter and sugar; beat until well blended, then add eggs; beat until fluffy and light. Add flour mixture alternately with milk. Blend in lemon juice and nuts, if using. 

Pour into prepared loaf pan. Bake for about 50 minutes. Remove from oven; poke holes in loaf with meat fork. Pour glaze on bread while both are hot.  Let cool 10 - 15 minutes; remove from pan to cooling rack. 

GLAZE: 

Combine powdered sugar and lemon juice concrentrate in saucepan (or microwave).  Heat just until hot - do not boil. 

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