SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Lemon Spice Bread


From EatingWell:  March/April 1996

Fragrant freshly-grated nutmeg infuses this lemon bread with flavor.

16 slices | Active Time: 30 minutes | Total Time: 3 hours





  1. To make dough: Stir together 1 cup flour, 1/2 cup sugar, lemon zest, yeast, salt and 1/2 teaspoon nutmeg in a mixing bowl. Combine milk and oil in a small saucepan and stir over low heat until very warm, between 105°F and 115°F on an instant-read thermometer. Stir the milk mixture into the dry ingredients. Lightly whisk eggs in a small bowl; stir into the flour mixture. Stir in raisins and pecans. Gradually add enough of the remaining flour to make a soft dough.
  2. Turn the dough out onto a floured surface. Knead, incorporating more flour as needed, until the dough is resilient but still sticky, about 5 minutes. Form the dough into a ball, cover with plastic wrap and let rest for 10 minutes.
  3. Coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured work surface and divide it in 3 equal pieces. Roll each piece into a 12-inch-long rope. Loosely braid the ropes, pinching the ends together firmly. Transfer the braid to the prepared baking sheet and cover loosely with plastic wrap. Let rise in a warm place until the dough feels relaxed and puffy, about 2 hours. (The bread will not be completely doubled in size, but will expand considerably during baking.)
  4. To make topping & bake bread: Preheat oven to 350°F. Lightly whisk egg white in a small bowl. Combine 2 tablespoons sugar and 1/8 teaspoon nutmeg in another small bowl. Brush the top of the risen bread generously with the egg white, then sprinkle with the sugar mixture. Bake until the bread is well-browned and a skewer inserted in the center comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool.


Per serving : 195 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 27 mg Cholesterol; 33 g Carbohydrates; 5 g Protein; 2 g Fiber; 165 mg Sodium; 119 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1 fat