LEMON-MACADAMIA NUT BREAD

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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

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

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