LEMON-MACADAMIA NUT BREAD

Lemon-Macadamia Nut Bread image

Enjoy a light and lemony cousin to banana bread. Mix it up in just a few minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h35m

Yield 24

Number Of Ingredients 11

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Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/2 cup macadamia nuts, toasted, coarsely chopped
1 1/4 cups milk
1 tablespoon grated lemon peel
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/4 cup sugar
3 tablespoons lemon juice

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.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 130 mg, Sugar 11 g, TransFat 0 g