Friday, January 6, 2012

Lemon Walnut Quick Bread

 
        Happy Friday Everyone! It's been one crazy week in the weather department. We still haven't gotten any snow and the temps are ranging in the 50's! What we have gotten those is rain,massive wind,flooding in certain parts and hail. The boys had to spend their last week of christmas vacation inside. We all get outside when the sun decides to come out for a few minutes..but it hasn't shown up nearly enough! I'm dogsitting again for my lovely Friends for almost the entire month of January and I'm loving it. 

I am such a sucker for quick breads. I love the ease of mixing the ingredients up and having a delicious loaf within an hour to enjoy. This bread,however, needs a resting period of 24 hours. By allowing it to rest you get a wonderful moist lemony fresh loaf. It's good. Go make some. I hope you all enjoy your weekend!

Lemon Walnut Quick Bread
1-3/4 cup All-purpose Flour
3/4 cup Sugar
2 tsp. Baking Powder
1/4 tsp. Salt
1 Egg,lightly beaten
1 cup Milk
1/4 cup Vegetable oil or Butter,melted
2 tsp. Lemon Zest
1 TBS Lemon Juice
1/2 cup Chopped Walnuts or Almonds

Glaze
2 TBS Lemon Juice
1 TBS Sugar

Preheat oven to 350 or 180 celcius. Grease the bottom and 1/2 inch up the sides of an 8x4 inch loaf pan,set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture;set aside.

In another medium bowl, combine the egg, milk, oil, lemon zest and the lemon juice. Add egg mixture all at once into the flour mixture. Stir just until moistened ( batter should be lumpy). Stir in nuts. Spoon batter into prepared pan,spreading evenly.

Bake for 50-55 minutes or until a toothpick inserted towards the middle comes out clean..a few crumbs attached is ok.

In a small bowl, combine the glaze ingredients. Gently take a skewer and poke holes in the top of the bread all over and going almost all the way down the inside of the bread. Brush the glaze all over the top of the bread and allow it to soak in. Cool in pan on wire rack for 10 minutes before removing and allowing to cool completely. Wrap in plastic wrap and allow to rest overnight before slicing.

** If you aren't a fan of nuts you can turn this into a lemon poppy seed bread. Simply omit the nuts and replace with 1 tablespoon of poppy seeds**

Yield: 1 Loaf
Source:Better Homes and Gardens Holiday Baking