Lemon Bread (Mini Loaves)

Lemon Bread

Mini lemon quick bread loaves

Happy Friday!

It’s supposed to be 50 degrees today, here in our neck of the woods!!!

Sadly, good ole’ Mother Nature is just teasing us.

Tomorrow it will be back in the ’30s.

But even though winter is far from over I have a little ‘spring’ in my step, thanks to a new recipe I found in one of my old cookbooks.

For those of you who have been following along for a while, you know how much I LOVE lemons!

There’s just something about those bright-yellow orbs that can add a bit of sunshine to even the gloomiest of winter days!

I LOVE to squeeze some in water, and my afternoon tea.  Drizzle it over broiled fish, or add it to many savory dishes.

And don’t even get me started on all those sweet treats I adore!  They simply wouldn’t be so scrumptiously delicious, if not for that bit of tartness that only lemon can provide.

But I have to tell you my latest lemon obsession has a little something to do with this moist and oh so YUMMY Lemon Bread!

The recipe came from an old cookbook I picked up at a yard sale.

The original recipe made one large loaf, but over the years I often made it into two ‘mini’ loaves. It just made sense at times to have smaller loaves which made smaller slices to serve family and friends. And when it’s just the two of us, I can always freeze one loaf for another day.

This deliciously moist lemon bread recipe also called for a warm lemon & sugar glaze to be drizzled over the bread right out of the oven. The glaze gets all soaked up in the warm bread and makes it SUPER moist and even more lemony.

I still do the warm glaze from time to time. But I also enjoy just creating a thicker glaze that can be drizzled over the bread when it cools.

Either way, you get a little ‘extra’ sweet-& tart flavor!

I think it’s just right!

But of course, I would!

These lemony loaves are perfect for Sunday brunch or a grab and go breakfast. And as I mentioned they freeze VERY well so you can always make a few batches so you can have some anytime you want!

Here’s the recipe!

Enjoy!

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Lemon Bread

A SUPER moist breaded topped with a sweet lemony glaze.

Course Breakfast

Cuisine American

Keyword bread

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 2 loaves

Ingredients

Bread

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 6 tbsp softened butter
• 1 cup white sugar
• 2 large eggs
• 1 tbsp lemon zest
• 3/4 cup milk

Glaze

• 1 cup powdered sugar **SEE NOTES FOR GLAZE INSTRUCTIONS
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 350. In a medium bowl, combine flour, baking powder, and salt. In a large mixing bowl, beat together sugar and butter until light and fluffy. Add eggs, one at a time, until incorporated. Add milk alternately with flour mixture. Stir in lemon zest. Pour batter into two greased 4x8x2 bread pans. Bake for 45 minutes or until a toothpick inserted comes out clean. Meanwhile, in a medium bowl combine the powdered sugar and lemon juice. Whisk until smooth. Remove bread from the oven and allow them to cool for 10 minutes before removing the loaves from the pans. Place on a rack to cool completely before drizzling with glaze.

Recipe Notes

***You can also create a warm lemon glaze using 1/4 cup white sugar + 2 Tablespoons lemon juice. Combine the two ingredients in a small saucepan. Stir over medium-low heat until sugar dissolves. Pour over the bread loaves immediately after you remove them from the oven. 

 

I hope you enjoy today’s recipe For Lemon Bread as much as we do! If you try it please let us know in the comments or send us an email at palletandpantry@gmail.com! We’d love to hear from you!

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