Lemonade Nut Bread

Lemonade Nut Bread

1997 TPGA Annual Conference Award Winning Recipe
First Place, Pecan Quick Bread
Terry Todd, Arlington, Texas

4 tablespoons butter
3/4 cup sugar
2 eggs
2 teaspoons grated lemon peel
2 cups sifted, all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup chopped pecans
4 teaspoons lemon juice
4 tablespoons sugar

Preheat oven to 350 degrees F. Cream together butter and 3/4 cup sugar until fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in pecans. Pour into greased loaf pan. Bake at 350 degrees for 50-55 minutes or until done. Let cool in pan for 10 minutes. Combine lemon juice and 4 tablespoons sugar; spoon over top. Remove from pan; cool. Wrap; store overnight.

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