Lemon Bread


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.

Prep Time:
30 mins
Additional Time:
55 mins
Total Time:
1 hr 25 mins
16 servings


  • 1 ¾ cups all-purpose flour

  • ¾ cup sugar or sugar substitute blend equivalent to 3/4 cup sugar (see Tip) (Optional)

  • 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 (Optional)

  • ½ cup chopped toasted almonds or walnuts (see Tip)

  • 2 tablespoons lemon juice (Optional)

  • 1 tablespoon sugar (Optional)


  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour, 3/4 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(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 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 degrees 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 Facts (per serving)

140 Calories
5g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1 slice
Calories 140
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 3g 6%
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Vitamin A 79IU 2%
Vitamin C 1mg 1%
Folate 42mcg 11%
Sodium 80mg 3%
Calcium 41mg 3%
Iron 1mg 4%
Magnesium 13mg 3%
Potassium 66mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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