Lemon Bread

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

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