Lemon Pecan Bread
Bright, zesty, and irresistibly nutty, Lemon Pecan Bread is the ultimate quick bread recipe for citrus lovers. This loaf features a moist and tender crumb infused with the vibrant flavors of fresh lemon juice and fragrant lemon zest, balanced perfectly with the rich crunch of chopped pecans. A hint of vanilla adds warmth, while the option to drizzle a tangy lemon glaze elevates each slice into a sweet and tangy treat. Made with pantry staples and ready in just over an hour, this Lemon Pecan Bread is ideal for brunch, dessert, or an indulgent snack. Whether you’re craving a slice with your morning coffee or looking for an impressive yet easy homemade gift, this recipe will delight every time. Enjoy the perfect blend of tart citrus and nutty comfort in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 whole eggs
- 0.75 cups whole milk
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.75 cups chopped pecans
- 0.5 cups powdered sugar (for optional glaze)
- 1 tablespoon fresh lemon juice (for optional glaze)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Optionally, line the pan with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the milk, fresh lemon juice, lemon zest, and vanilla extract until combined.
Gradually add the dry ingredients (flour mixture) into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
Gently fold in the chopped pecans with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
If desired, make a simple glaze by whisking together powdered sugar and lemon juice in a small bowl. Drizzle the glaze over the cooled bread before slicing and serving.
Nutrition Facts
Calories |
3617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 478.8 g | 174% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 278.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 420 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1149 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.
