Lemon Bread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 259.2
- Total Fat: 7.7 g
- Cholesterol: 0.1 mg
- Sodium: 207.7 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 0.6 g
- Protein: 4.5 g
View full nutritional breakdown of Lemon Bread calories by ingredient
Introduction
If you love lemons... you will love this delicious bread. If you love lemons... you will love this delicious bread.Number of Servings: 10
Ingredients
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Bread:
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baling powder
1/2 teaspoon salt
1/2 cup egg substitute
2/3 cup fat free evaporated milk (one 5 oz can)
1/3 cup olive oil
1 1/2 teapoons grated lemon peel
Lemon Syrup:
1/3 cup granulated sugar
1/4 cup lemon juice
Directions
Preheat oven to 350. Grease loaf pan with non-stick spray and sprinkle bottom with flour.
For Bread:
Combine flour, sugar, baking powder and salt in large bowl, In smaller bowl, beat eggs, evaporated milk, oil and lemon peel together. Pour into flour mixture and stir until combined. Pour into prepared loaf pan.
BAKE for 55-60 minutes - when cake tester come out clean when inserted into center.
While bread is baking -
Prepare Lemon Syrup:
Combine 1/3 cup granulated sugar and 1/4 cup lemon juice in heavy-duty saucepan. Cook over medium-low heat - stirring contantly - for about five minutes until sugar is dissolved and a light syrup had formed.
POKE numerous holes into loaf with wooden skewer (or butter knife) into the hot bread, piercing through to the bottom. Pour Lemon Syrup over loaf. Cool on wire rack for about 15 minutes before removing from pan. Run butter knife around edge of pan to remove bread and cool completely on wire rack before slicing.
Make 10 servings - 1 slice per.
Number of Servings: 10
Recipe submitted by SparkPeople user ANDREWMOM.
For Bread:
Combine flour, sugar, baking powder and salt in large bowl, In smaller bowl, beat eggs, evaporated milk, oil and lemon peel together. Pour into flour mixture and stir until combined. Pour into prepared loaf pan.
BAKE for 55-60 minutes - when cake tester come out clean when inserted into center.
While bread is baking -
Prepare Lemon Syrup:
Combine 1/3 cup granulated sugar and 1/4 cup lemon juice in heavy-duty saucepan. Cook over medium-low heat - stirring contantly - for about five minutes until sugar is dissolved and a light syrup had formed.
POKE numerous holes into loaf with wooden skewer (or butter knife) into the hot bread, piercing through to the bottom. Pour Lemon Syrup over loaf. Cool on wire rack for about 15 minutes before removing from pan. Run butter knife around edge of pan to remove bread and cool completely on wire rack before slicing.
Make 10 servings - 1 slice per.
Number of Servings: 10
Recipe submitted by SparkPeople user ANDREWMOM.
Member Ratings For This Recipe
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