Lemon Bread

Lemon Bread

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From: Diabetic Living Magazine

This moist lemon bread is perfect for breakfast or a tasty dessert. It's delicious on its own or topped with the optional lemon-sugar glaze.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1¾ cups all-purpose flour
  • ¾ cup sugar or sugar substitute blend equivalent to ¾ cup sugar (see Tip)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 lightly beaten egg
  • 1 cup fat-free milk
  • ¼ cup cooking oil or melted butter
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • ½ cup chopped toasted almonds or walnuts (see Tip)
  • 2 tablespoons lemon juice (optional)
  • 1 tablespoon sugar (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Grease the bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour, ¾ cup sugar, the baking powder, and salt. Make a well in center of flour mixture; set aside.
  2. In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
  3. Bake for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. If desired, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
  • Tips: If using a sugar substitute, we recommend Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrional Facts per serving with sugar substitute: 126 cal., 17 g carb., 1 g fiber. Exchanges: 1 other carb. Carb Choice: 1
  • To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
  • Variation: Lemon-Poppy Seed Bread: Prepare as above, except substitute 1 tablespoon poppy seeds for the almonds or walnuts. Nutrition Facts per slice: 140 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 80 mg sodium, 21 g carbo., 1 g dietary fiber, 3 g pro. Daily Values: percent vit. A, percent vit. C, percent calcium, percent iron. Exchanges: 1 fat, 1.5 carb. Carb choices: 1.5

Nutrition information

  • Serving size: 1 slice
  • Per serving: 140 calories; 5 g fat(1 g sat); 1 g fiber; 21 g carbohydrates; 3 g protein; 42 mcg folate; 0 mg cholesterol; 10 g sugars; 78 IU vitamin A; 1 mg vitamin C; 41 mg calcium; 1 mg iron; 80 mg sodium; 66 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, 1 fat

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