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Lemon-Nut Bread
Makes One Medium Loaf
*1/2 cup shortening
*1 3/4 cups sugar
*2 eggs, room temperature, lightly beaten
*1 1/4 cups bread or all-purpose flour
*2 tsp. baking powder
*1/4 tsp. salt
*1/2 cup milk, room temperature
*1/2 cup finely chopped walnuts
*Juice and grated rind of one lemon
1Use a medium (8" x 4") loaf pan, greased or Teflon, lined with greased wax paper. Preheat the oven to 350 F degrees.
2BY HAND OR MIXER (12 minutes):
3In a large mixing or mixer bowl, cream together the shortening and 1 cup sugar. Add the eggs. On a length of wax paper, sift together the flour, baking powder, and salt, and spoon this into the egg mixture, alternately with the milk. Add the walnuts and grated rind. Blend thoroughly - but only enough to mix well. Overworking the batter will toughen it.
4BY PROCESSOR (5 minutes):
5Attach the steel blade. Cream the shortening and 1 cup sugar in the work bowl with 4 or 5 pulses. Add the eggs and pulse. On a length of wax paper, sift together the flour, baking powder, and salt. Turn on the processor and spoon the flour through the feed tube, alternately with the milk. Stop the machine, uncover, and add the walnuts and lemon rind. Replace the cover and pulse 5 or 6 times to blend - but only to mix. No kneading.
6SHAPING (3 minutes):
7Pour or spoon the heavy batter (or dough) into the prepared pan. Push the batter into the corners with a spatula or spoon.
8BAKING (1 hour):
9Bake at 350 F degrees on the middle shelf of the oven for an hour, until light golden in color. Pierce the loaf with a metal skewer. If it comes out clean and dry, the loaf is done. (Keep skewer handy for the crust-piercing procedure to follow.)
10If using a convection oven, reduce heat 50 F degrees.
12Remove the bread from the oven but leave in the pan. Prick the top with 20 or 30 holes, using a wooden pick or a metal skewer.
13Mix together 3/4 cup sugar and the lemon juice. Spoon it on the bread. If there is a long break in the crust (and there should be) be sure to coat this well. Slowly the crust will absorb all of the lemon mixture.
14Allow the loaf to stand for 15 minutes, and then carefully turn it on its side and remove from the pan. Handle gingerly since quick breads can be fragile while warm.
15Cool completely before serving at a gala breakfast, brunch, teatime, or as a late afternoon special snack.
  • Flavored with lemon and nuts, this loaf is rich and moist. A thick mixture of lemon juice and sugar is laid on the crust with a spoon when the loaf comes from the oven. The crust is pricked with a metal skewer or wooden toothpick and the syrup is spooned on.

Bernard Clayton - New Complete Book Of Breads