Lemon And Walnut Tea Bread Recipes

LEMON TEA BREAD

Steps:

• Cream butter and sugar together; add eggs, milk and lemon rind.
• Sift flour, baking powder and salt together and add to butter mixture.
• Pour into lightly greased loaf pan and bake at 325 degrees for 45-50 minutes.
• Glaze-Once sugar is dissolved, pour over hot bread and allow bread to cool before serving.

LEMON THYME TEA BREAD

Steps:

• In a microwave safe bowl, combine milk and thyme. Microwave, uncovered on high 1-2 minutes until bubbly, cover and let stand for 5 minutes. Cool to room temperature.
• In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating baking powder and slat; add to creamed mixture alternately with reserved milk mixture. Stir in lemmon juice and peel.
• Pour into a greased 9 in.x 5 in.x 3 inches loaf pan. Bake at 350 degrees for approximately 45 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack.
• In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

LEMON TEA BREAD

Steps:

• To make the bread: Preheat the oven to 350°. Grease and flour bottom and halfway up the sides of an 8x4x2inch loaf pan; set aside.
• In a large mixing bowl, cream the softened butter or margarine and the 1 cup granulated sugar together with an electric mixer until fluffy.
• Add the eggs and the 1 teaspoon lemon peel. Beat the mixture well.
• Stir together the flour and baking powder. Add the flour-baking powder mixture to the sugar mixture alternately with the milk, beating well after each addition.
• Stir in the chopped pecans.
• Spread the batter in the prepared loaf pan and bake in the 350° oven for 55 to 60 minutes or until a wooden toothpick inserted near the center of the bread comes out clean.
• If necessary, cover the bread with aluminum foil for the last 15 minutes of baking to prevent overbrowning.
• Meanwhile, to make the Lemon Glaze: Stir together the 1/4 cup granulated sugar, the lemon juice and the 1 teaspoon lemon peel. Spoon the Lemon Glaze over the hot bread. Cool in the pan for 10 minutes.
• A very nice bread!Remove the bread from the pan and cool on a wire rack.
• To make the Orange Cream Cheese: In a small bowl, stir together the cream cheese, powdered sugar, orange juice and orange peel until the mixture is well blended. Serve the Orange Cream Cheese with the Lemon Tea Bread.

LEMON NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream margarine and sugar until light and fluffy.
• Blend in eggs.
• Add combined dry ingredients to creamed mixture, alternating with milk and juice, mixing well after each addition.
• Stir in nuts and rind.
• Pour into greased and floured 9x5" loaf pan.
• Bake at 350 degrees for 1 hour and 20 minutes, or until toothpick inserted comes out fairly clean.
• Cool 5 minutes, then remove from pan.

LEMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

LEMON-THYME TEA BREAD

Steps:

• In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

LEMON-WALNUT TEA BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x5" loaf pan.
• With a mixer set on medium speed, beat the butter until fluffy.
• Gradually add in the sugar and mix well.
• Add the eggs one at a time, mixing well after each egg.
• Mix the flour, baking powder and salt together.
• Add to the butter/sugar mix alternately with milk. Begin and end with the flour.
• Add in the walnuts, lemon rind and lemon juice.
• Pour into the loaf pan and bake for 50-55 minutes or until done.
• Cool in the pan on a wire rach for 10-15 minutes.
• Remove from the pan and place on a wire rack to completely cool.