PECAN LEMON LOAF

Pecan Lemon Loaf image

A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon zest
1/4 cup lemon juice

Steps:

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.

Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.