Lemon Bread

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary test

active:
30 mins
total:
1 hr 25 mins
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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

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

Serving Size: 1 slice
Per Serving:
140 calories; protein 2.9g; carbohydrates 21.4g; dietary fiber 0.8g; sugars 10.4g; fat 5g; saturated fat 0.5g; cholesterol 0.3mg; vitamin a iu 78.5IU; vitamin c 0.8mg; folate 42.1mcg; calcium 40.5mg; iron 0.8mg; magnesium 12.7mg; potassium 65.9mg; sodium 80.3mg.
Exchanges:

1 1/2 other carbohydrate, 1 fat

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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jhy3
Rating: 5 stars
09/24/2020
Absolutely A-MAZ-ING!! I used just over a 1/4 cup of monk fruit instead of sugar. Used applesauce instead of oil/ butter Added crushed frozen raspberries and blueberries. Used about 3/4 cup of skim milk. The zest of an entire lemon and juice of the entire lemon. Its tart but the different fruit explosions are a taste extravaganza! SO good!! Instead of regular size muffins I make 18 mini muffins using a tablespoon to measure per mini muffin. Read More
Karen
Rating: 5 stars
03/31/2019
Made as written except added 1 teaspoon lemon extract to batter. This is a keeper:) Read More
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