Best Lemon Nut Bread Recipes

LEMON NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream margarine and sugar until light and fluffy.
• Blend in eggs.
• Add combined dry ingredients to creamed mixture, alternating with milk and juice, mixing well after each addition.
• Stir in nuts and rind.
• Pour into greased and floured 9x5" loaf pan.
• Bake at 350 degrees for 1 hour and 20 minutes, or until toothpick inserted comes out fairly clean.
• Cool 5 minutes, then remove from pan.

LEMON-MACADAMIA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening.
• In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
• Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

DATE-NUT BREAD WITH LEMON

Steps:

• Preheat oven to 350?F. Butter and flour 9 x 5 x 3-inch loaf pan. Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
• Sift flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately with date mixture in 2 additions. Stir in pecans. Transfer batter to prepared pan.
• Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides; turn bread out onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

LEMON NUT BREAD

Steps:

• In medium bowl, combine butter and sugar; beat well.
• Add eggs, lemon peel, extract and milk.
• Beat by hand to blend.
• Add flour, baking powder and salt, stirring just until moistened.
• Fold in pecans.
• Turn batter into greased and floured 9x5x3 loaf pan, or 4-5 mini-loaf pans.
• Fill pans half full of batter.
• Bake 45-60 minutes in preheated 350 oven.
• Check with toothpick to see if it is completely baked.

SPICY LEMON, PEAR & GINGER NUT BREAD

Steps:

• 1. Preheat your oven to 350°F. Butter or spray a 9 - x 5 - x 3 - inch loaf pan and lightly flour the pan; get rid of any excess flour. Set aside until needed.
• 2. In a large bowl beat together butter, sugar and lemon zest until light and fluffy. Then add the eggs, 1 at a time, mixing well after each addition.
• 3. Into a small bowl add the flour, baking powder, baking soda, salt, ground cinnamon and mace, mix well to combine.
• 4. In a measuring cup add the half and half cream, water and lemon juice. Mix well.
• 5. Next with your mixer on low speed, gradually add the flour mixture and the milk mixture alternately in batches, into your butter mixture. (Please begin and end with the flour mixture.)
• 6. Next, gently add the pear, candied ginger and nuts into the batter.
• 7. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes. While the bread is baking prepare your glaze. If using.
• 8. Glaze: In a small bowl stir together the icing sugar and cream until smooth. Set aside until needed.
• 9. Cool the baked bread for 10 - 15 minutes then remove from pan and allow to finish cooling on a wire rack. Now drizzle the simple glaze over the bread and enjoy!

LEMON GLAZED NUT BREAD

Steps:

• Heat oven to 350F. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add lemon juice and lemon peel; continue beating until well mixed. (Mixture will look curdled.) Combine flour, baking powder and salt in small bowl. Add alternately with milk to butter mixture, beating well after each addition. Stir in pecans by hand. Pour into 3 greased (5 1/2 x 3-inch) mini loaf pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Meanwhile, combine sugar and 2 tablespoons lemon juice in small bowl. Poke holes in top of warm bread with toothpick; drizzle glaze evenly over top of breads. Let stand 10 minutes; remove from pans. Cool completely.

LEMON-LIME NUT BREAD

Steps:

• Sift together flour, baking powder, salt and sugar.
• Stir in nuts and fruit peels.
• Combine egg, carbonated beverage and shortening.
• Add all at once, stirring just enough to moisten dry ingredients.
• Pour into a greased and floured 9x5 inch loaf pan and bake at 350 for 45 minutes.
• Combine 2 T grated lemon peel and 3 T sugar to sprinkle over the top of bread last 5 minutes of baking.

LEMON NUT BREAD

Steps:

• Heat oven to 350 F. 1. Blend shortening and sugar, add eggs, one at a time, beating after each addition. Stir in lemon rind. 2. Mix dry ingredients together in a bowl. Alternately add sifted dry ingredients and milk. Do not over mix. Stir in nuts. Spread into a prepared loaf pan. 3. Bake in a moderate oven for about one hour. Then let stand for about 5 minutes in the pan. Remove loaf to cake rack, standing it upright. 4. Mix sugar and lemon juice and spread over top of loaf with a pastry brush until all of topping is absorbed.

LEMON-MACADAMIA NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening.
• In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
• Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

LEMON NUT BREAD

Steps:

• 1. Cream shortening and sugar.Add eggs 1 at a time and beat.
• 2. Add dry ingredients alternately with milk.Add nuts and lemon rind.Mix well.
• 3. Pour into well greased loaf pan.Bake 350 for 1 hour.
• 4. While loaf is still hot and cooling in pan,prick 30 holes in top of loaf...Spread glaze over loaf. Glaze will seep into bread. Allow to cool. Remove from pan.