VERY LEMON PECAN BREAD
1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon extract (I used ONE tablespoon - still nice and lemony)
Grated peel of one lemon (yellow part only - about 1 1/2 T.)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup finely chopped pecans
1/2 cup milk
1/2 cup sugar
Juice of 1 lemon (about 1/4 cup)
Grease and flour a 9 x 5 x 3-inch loaf pan (I tried non-stick spray
without good success). Preheat oven to 350 degrees.
In a bowl, mix melted butter, sugar, lemon extract and lemon peel.
Beat in eggs. Stir together flour, baking powder, salt and nuts.
Alternately add flour mixture and milk to the butter mixture, stirring
just enough to blend - do not over-stir, or loaf may be “tough.” Pour
into prepared pan and bake in preheated oven for 50 - 60 minutes,
or just until loaf tests done, i.e. toothpick inserted in center comes
out clean. Do not overbake or loaf may be “dry.”
Shortly before bread is done, prepare glaze. In a small saucepan
over medium heat, stir together sugar and lemon juice until sugar is
dissolved; remove from heat. Allow loaf to remain in pan for about
5 minutes, then remove to wire rack for cooling.
While loaf is still warm, brush prepared glaze over top of loaf,
allowing it to soak down into loaf. Cool completely. Wrap in foil and
store for 24 hours before slicing. This is the hard part!
NOTE: Batter may be divided between 2 smaller pan, baking time
will be reduced significantly - about 40 minutes should be sufficient.
Again, do not overbake, or loaves may be “dry.” Amount of glaze
will be enough for both loaves.