Lemon Bread

I was just flipping through my Better Homes and Gardens book one night and thought this would make a fun side for dinner sometime. I really enjoyed it, but I chose not to make the optional sugar glaze for on top although I'm sure it would have been fantastic. I wasn't sure if I had enough lemon juice and figured it wouldn't hurt us to leave out the additional sugar.



I was also excited that the recipe called for walnuts because I have a huge bag of fabulous walnuts from my grandparent's tree. I've been putting them in everything and really loving them!

Lemon Bread

1 3/4 C flour
3/4 C sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 C milk
1/4 C cooking oil
2 tsp finely shredded lemon peel
1 Tbsp lemon juice
1/2 C chopped walnuts
2 Tbsp lemon juice (optional)
1 Tbsp sugar (optional)

1. Preheat oven to 350. Grease bottom and sides of pan; set aside. In a medium bowl combine flour, sugar baking powder, and salt. Make a well in center of mixture; set aside.

2. In another medium bowl combine the egg, milk, oil, lemon peel, and lemon juice. Add egg mixture to flour mixture all at once. Stir just until moistened, batter should be lumpy. Fold in nuts and spoon batter into prepared pan.

3. Bake for 50-55 minutes or until toothpick inserted comes out clean. If desired, in a small bowl stir together the 2 Tbsp lemon juice with 1 Tbsp sugar. While bread is still in the pan, brush lemon sugar over the top of the loaf. Allow to cool.
Wrap and store overnight before serving.