Lemon Spice Bread
From EatingWell: March/April 1996
Fragrant freshly-grated nutmeg infuses this lemon bread with flavor.
- 2 3/4-3 1/4 cups all-purpose flour, divided
- 1/2 cup sugar
- 2 tablespoons freshly grated lemon zest, (2 large lemons)
- 1 tablespoon quick-rising yeast
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 2/3 cup low-fat milk
- 2 tablespoons canola oil
- 2 large eggs
- 3/4 cup golden raisins
- 1/2 cup chopped pecans
- 1 large egg white
- 2 tablespoons sugar
- 1/8 teaspoon freshly grated nutmeg
- 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.
- 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.
- 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.)
- 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.
Nutrition Bonus: Folate (23% daily value).
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 1 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Type of Dish
- Baked Goods, yeast breads
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- March/April 1996
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)