Lemon Quick Bread
Lemon Quick Bread - this easy quick bread recipe is bursting with lemon flavor. It's great for dessert or breakfast - with or without a lemon glaze!
Servings: 12 servings
Calories: 155kcal
Cost: $8
Ingredients
- 1 ½ cups (186g) all purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large egs
- ⅓ cup (79ml) oil
- 5 ounces evaporated milk
- 1 teaspoon pure lemon extract optional
- Zest of one large or two small lemons
- ½ cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
- Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
- Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.
Video
Notes
- Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
- If you want your bread to be really lemony, don't skip the lemon extract.
- Don't over bake this - when a toothpick comes out with just a few crumbs in the center, it's done.
Nutrition
Serving: 1/12 loaf | Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Fiber: 1g | Sugar: 17g