"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Bread Recipe

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This recipe for Lemon Bread, by , is from The Dollies Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Prepare glaze and set aside. Mix together 1/2 cup firmly packed brown sugar, 1/2 cup lemon juice
1 cup oil, rest of 1 lb box of brown sugar, 4 eggs, 1/2 tsp salt, 1/2 tsp baking soda, 1 cup buttermilk, 3 cups sifted whole wheat flour, grated rind of three lemons, 1 cup pecans, finely chopped.

Directions:
Directions:
Heat oven to 350. Grease and line 2 loaf pans with wax paper. In large bowl, mix oil and sugar. Beat in eggs one at a time. Mix salt and soda with the buttermilk. Add flour and buttermilk mixture to egg mixture alternately. Start and end with flour. Beat well. Add lemon rind and pecans. Pour into prepared pans and bake 50 minutes.
Remove bread from pans to wax paper or foil on cookie sheet. Prick holes on top of bread with toothpick. Bring lemon-sugar mixture to a boil and spoon over top of hot bread to cover completely. Glaze will run down the sides.

Number Of Servings:
Number Of Servings:
2 breads

 

 

 

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