LEMON BREAD RECIPE RECIPES
LEMON BLUEBERRY BREAD RECIPE: HOW TO MAKE IT
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 149mg sodium, CarbohydrateContent 27g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
LEMON POPPY SEED BREAD RECIPE: HOW TO MAKE IT
The days that I have extra time for baking are few and far between. That's why this extra-quick lemon poppy seed bread is perfect. It's a breeze to make, your family will love it bright, lemony flavor and tender crumb.
Provided by Taste of Home
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 2 loaves (16 pieces each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. If desired, mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest.
Nutrition Facts : Calories 112 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 15g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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LEMON-BLUEBERRY BREAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK
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Reviews 4.7
Total Time 1 hours 40 minutes
Category side-dish
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Total Time 1 hours 40 minutes
Category side-dish
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
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LEMON-BLUEBERRY BREAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 40 minutes
Category side-dish
Reviews 4.7
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Category side-dish
- For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.
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LEMON BREAD PUDDING RECIPE | REE DRUMMOND | FOOD NETWORK
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QUICK LEMON BREAD - KING ARTHUR BAKING
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From kingarthurbaking.com
From kingarthurbaking.com
See details
QUICK LEMON BREAD - KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. For the bread: In a small bowl, mix the buttermilk (or yogurt) with the lemon juice and zest (or lemon oil), and set aside.
From kingarthurbaking.com
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