Lemon Apple Bread Recipes

APPLE-ALMOND-COCONUT QUICK BREAD WITH LEMON GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

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.

APPLE LEMON WITH CINNAMON MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups.
• Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter.
• Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.

LEMON APPLE BREAD

Steps:

• Butter two 8 x 4" loaf pans, dust lightly with flour and shak out excess. Preheat oven to 350 and position rack in center. In food processor combine first seven ingredients and mix for 10 seconds. Remove and set aside. In same work bowl, combine apples and lemon peel and pulse 3 times to chop coarsely. Add sugar and eggs and blend one minute. Add butter, lemon juice and vanilla extract and mix 1 minute longer. Add dry ingredients and pulse until combined. Do not overmix. Spoon batter into prepared pans and bake until browned, about 40-45 minutes. Cool in pans 10 minutes and turn out onto rack to cool completely.

LEMON APPLE BRAID

Steps:

• Preheat oven to 375º.
• Unroll crescent roll dough into 2 long rectangles on large ungreased cookie sheet.
• Overlap long sides to form 13x7" rectangle; firmly press edges and perforations to seat.
• In medium bowl, combine sugar, flour, 1 tablespoon lemon juice and 1 teaspoon lemon peel.
• Stir in apples until well coated.
• Spoon apple mixture in 2 inch strip lengthwise down center of dough.
• Make cuts 1/2 inch apart on each side of rectangle at an angle.
• Braid strips over filling.
• Bake at 375º for 18-22 minutes.
• Cool for 5 minutes. Remove from cookie sheet.
• In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency.
• Drizzle over warm braid.

LEMON APPLE QUICK BREAD

Steps:

• Preheat oven to 350°. Grease and flour four small loaf pans.In a medium bowl, combine flour, sugar, baking powder, baking soda and salt set aside.In a large mixer bowl at low speed, beat apples, butter, eggs, lemon rind, and vanilla until well blended. Add flour mixture beat until well moistened. Spread in small loaf pans.Bake 30 to 40 minutes until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove if desired. Cool breads completely. See "Wrapping and Storing Tips" on reverse side of sheet.TD: Place NOTE at bottom of recipe sheet, after both recipes.NOTE: These breads may also be baked in four metal or foil pans, measuring approximately 6 x 3 x 2 inches. Baking time may vary slightly. After cooling 10 minutes, remove loaves from pans and cool completely. Wrap in plastic, then foil. Slice with a sharp knife.

LEMON CARROT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon zest., Transfer to two greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minute. Cool for 10 minutes before removing from pans to wire racks.,

APPLE CAKE WITH LEMON SAUCE

Steps:

• For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, combine the flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11x7-in. baking pan (13x9-in. baking pan may be used); decrease baking time by 15-20 minutes. Bake at 375° for 55 minutes or until a toothpick inserted in the center comes out clean., For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon peel, juice and butter. Pour sauce over cake.

PECAN LEMON LOAF

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.