Lemon Nut Bread
Brighten your day with this delectable Lemon Nut Bread, a perfectly balanced treat that combines tangy citrus zest, a soft, buttery crumb, and the satisfying crunch of chopped nuts like walnuts or pecans. Infused with fresh lemon juice and aromatic vanilla, this quick bread is incredibly moist and flavorful, making it an ideal choice for breakfast, brunch, or an afternoon snack. Simple to prepare in just 15 minutes, this recipe bakes to golden perfection in under an hour and can be topped with a light dusting of powdered sugar for an elegant finish. Whether you're hosting guests or indulging solo, this zesty lemon nut bread is a delightful way to brighten any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Sugar
- 0.5 cups Unsalted butter, softened
- 2 large Eggs
- 0.75 cups Whole milk
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.75 cups Chopped nuts (walnuts or pecans)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the milk, lemon zest, lemon juice, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the chopped nuts gently using a rubber spatula.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the loaf with aluminum foil in the last 15 minutes of baking.
Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 427.5 g | 155% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 228.8 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 418 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1133 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
