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Monday, November 2, 2015

Old Fashioned Lemon Bread

This morning I had to find something to make for our Life Group and since I really needed to post a new recipe I decided to give this a try.  I didn't get a piece because even though I made two loafs it was completely gone before I had a chance to get any.  On top of that everyone's plates were completely clean so I would say that this recipe was a success.
 
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk (I used whole milk and it worked fine)
1/3 cup olive or vegetable oil
1 1/2 teaspoons grated lemon peel (about 1 lemon - reserve lemon for later use)
 
Preheat oven to 350° F.
Grease and flour 8 x 4-inch baking pan.
Combine flour, sugar, baking powder and salt in large bowl.
Beat eggs, evaporated milk, oil and lemon zest together in medium bowl.
Pour egg mixture into flour mixture.
Stir until just combined.
Pour into prepared pan.
Bake for 55 to 60 minutes or until wooden skewer inserted in center comes out clean.
Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom.
Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread).
Cool on wire rack for 15 minutes; run knife around edge of bread.
Remove bread to wire rack to cool completely.

LEMON SYRUP:
Combine 1/3 cup granulated sugar and 1/4 cup lemon juice (I used a little less) (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.                    
 
This lemony fresh, delicious quick bread was inspired by one of our own Very Best Bakers, Brenda Washburn of Enid, Oklahoma. Old-Fashioned Lemon Bread is perfect anytime of the day and may be used as a dessert or snack! The Lemon Syrup can be made while the bread is baking, making this an easy-to-bake treat that is sure to be a favorite!: