Lemon Pecan Bread
This recipe comes from Victorian Inn on the Park, a great little B&B with the best breakfasts around.
1/3 cup melted and cooled butter
1 cup sugar
3 T. lemon extract
2 large eggs
Zest of one lemon (reserve juice)
1 ½ cups flour
1 t. salt
1 t. baking powder
½ cup milk
½ cup pecans
Preheat oven to 350
Butter standard loaf pan and line bottom with waxed paper. Mix first five ingredients. Stir together ingredients and them add to sugar-butter mixture. Add milk and stir to combine. Fold in pecans. Do not over mix.
Pour into loaf pan and bake for 50-55 minutes
Topping ingredients:
Reserved juice
½ cup powdered sugar
Combine juice from lemon with powdered sugar. After removing the loaf from pan, pour lemon juice mixture over warm loaf slowly until all of it has soaked into the bread. Wrap loaf in plastic wrap
Makes 12-15 servings
1/3 cup melted and cooled butter
1 cup sugar
3 T. lemon extract
2 large eggs
Zest of one lemon (reserve juice)
1 ½ cups flour
1 t. salt
1 t. baking powder
½ cup milk
½ cup pecans
Preheat oven to 350
Butter standard loaf pan and line bottom with waxed paper. Mix first five ingredients. Stir together ingredients and them add to sugar-butter mixture. Add milk and stir to combine. Fold in pecans. Do not over mix.
Pour into loaf pan and bake for 50-55 minutes
Topping ingredients:
Reserved juice
½ cup powdered sugar
Combine juice from lemon with powdered sugar. After removing the loaf from pan, pour lemon juice mixture over warm loaf slowly until all of it has soaked into the bread. Wrap loaf in plastic wrap
Makes 12-15 servings