Lemon Bread With Apricots Recipes

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LEMON LOAF: THE BEST RECIPE EVER!!!



Lemon Loaf: The Best Recipe Ever!!! image

A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.

Provided by Maria Vannelli RD

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

2 cups all-purpose flour (284 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
1/2 cup unsalted butter (softened)
1 1/4 cup granulated sugar
3 eggs (room temperature)
1/2 cup lemon juice
1/2 cup milk (room temperature)
1/2 cup icing sugar (sifted)
1/4 cup lemon juice

Steps:

  • Preheat the oven to 350℉ (175°C) .
  • Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
  • Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
  • In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
  • Gradually add the sugar and continue beating for another 2-3 minutes.
  • Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
  • Add lemon juice (the batter will curdle).
  • Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
  • If using add-ins, combine gently at this point.
  • Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
  • Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 87 mg, Sugar 20 g

LEMON BREAD



Lemon Bread image

A moist lemon bread, good for afternoon tea.

Provided by Gwynne Comstock

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

6 tablespoons shortening
1 cup white sugar
2 eggs
½ cup milk
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon zest
½ cup chopped walnuts
½ cup white sugar
1 lemon, juiced

Steps:

  • Whisk together flour, salt, and baking powder.
  • In a large bowl, cream shortening, 1 cup sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind and nuts. Pour batter into greased and floured 9 x 5 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.
  • Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan. Pour glaze over warm bread.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.2 g, Cholesterol 31.8 mg, Fat 10.8 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 2.3 g, Sodium 154.1 mg, Sugar 25.7 g

APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON BREAD



Lemon Bread image

I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON BREAD



Lemon Bread image

This moist lemon bread is perfect for breakfast or a tasty dessert. It's delicious on its own or topped with the optional lemon-sugar glaze.

Provided by EatingWell Test Kitchen

Categories     Diabetic Low-Calorie Breakfast Recipes

Time 1h25m

Number Of Ingredients 12

1 ¾ cups all-purpose flour
¾ cup sugar or sugar substitute blend equivalent to 3/4 cup sugar (see Tip)
2 teaspoons baking powder
¼ teaspoon salt
¼ cup refrigerated or frozen egg product, thawed, or 1 lightly beaten egg
1 cup fat-free milk
¼ cup cooking oil or melted butter
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
½ cup chopped toasted almonds or walnuts (see Tip)
2 tablespoons lemon juice
1 tablespoon sugar

Steps:

  • Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in center of flour mixture; set aside.
  • In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
  • Bake for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. If desired, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 21.4 g, Cholesterol 0.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 80.3 mg, Sugar 10.4 g

LEMON BREAD WITH APRICOTS



Lemon Bread with Apricots image

Slices of this citrusy apricot bread will add a special touch to any breakfast or brunch. It takes only 20 minutes to mix and put in the oven.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h30m

Yield 16

Number Of Ingredients 12

2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup granulated sugar
1 cup milk
1/3 cup butter, melted
2 teaspoons grated lemon peel
1 bag (6 oz) dried apricots, chopped (about 1 cup)
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
Grated lemon peel strips

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
  • In large bowl, mix flour, baking powder and salt. In medium bowl, beat eggs and granulated sugar with wire whisk. Stir in milk, butter, 2 teaspoons lemon peel and the apricots. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix). Pour into dish.
  • Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread. Garnish with lemon peel strips. Cut with serrated knife.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 20 g, TransFat 0 g

BEST HOMEMADE LEMON BREAD



Best Homemade Lemon Bread image

A delicious Lemony Sweet bread with a simple glaze.

Provided by Rosemary Molloy

Categories     Dessert

Time 1h35m

Number Of Ingredients 10

1 tablespoon grated lemon zest ((zest from 1 lemon))
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt*
1 1/4 cups granulated sugar
3/4 cup butter softened*
3 eggs (large)
3/4 cup milk I used 2%)
4 1/2 teaspoons lemon juice (I used 1 medium lemon)
2 tablespoons granulated sugar

Steps:

  • Pre-heat oven to 350° (180° celsius), grease and flour a 9x5 inch loaf pan.
  • In a large bowl whisk together the flour, baking powder, salt and 1 1/4 cups of sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.
  • In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.
  • In prepared loaf pan add the batter and bake for approximately 60 minutes, (this all depends on the oven, could be a little more or a little less) or until tooth pick comes out clean. Cool 15 - 20 minutes then move to a wire rack to cool completely.

Nutrition Facts : Calories 291 kcal, Carbohydrate 39 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 72 mg, Sodium 270 mg, Sugar 21 g, ServingSize 1 serving

LEMON APRICOT TEA BREAD



Lemon Apricot Tea Bread image

This hearty, not-too-sweet bread is perfect for breakfast, toasted and spread with butter or cream cheese. Try adding chopped candied lemon slices in place of the grated lemon peel.

Yield 16 servings

Number Of Ingredients 13

2% Milk
English Breakfast Tea Bag
All Purpose Flour
Whole Wheat Flour
Sugar
Baking Powder
Salt
Egg
Canola Oil
Fresh Lemon Juice
Chopped, Dried Apricots
Butter
Cream Cheese

Steps:

  • Preheat oven to 350F. Grease bottom of a 9 x 5-inch loaf pan.
  • In a small saucepan, heat milk over medium until hot by not boiling; remove from heat and add tea bags. Cover and let steep 6 to 7 minutes; remove tea bags, gently squeezing out milk, and discard bags. Let cool.
  • In a medium bowl, stir together flours, 3/4 cup sugar, baking powder and salt. In another medium bowl, combine egg, oil, lemon juice and 1 cup milk tea. (Mixture will curdle slightly.) Add egg mixture to dry mixture stirring just until moistened. Fold in lemon peel and apricots.
  • Spoon batter into bread pan. Bake 50 to 55 minutes, until a wooden toothpick inserted near center comes out clean.
  • Meanwhile, stir remaining milk tea with 2 tablespoons sugar. While bread is still in pan, brush tea-sugar mixture over top of loaf. Let cool in pan 10 minutes then remove to wire rack.

LEMON CAKE BREAD RECIPE



Lemon Cake Bread Recipe image

This is a cake-bread made with a good amount of lemon juice and lemon zest. Zesting is easy to do if you buy a "zester," but if you don't have one you'll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavor. You'll then have to juice the lemon. If you have a lemon juicer that's easy to do but the seeds still have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.

Provided by Steve Nubie

Yield 1

Number Of Ingredients 11

½ cup of milk
2 large eggs
1 cup of sugar
1/8 teaspoon of salt
1 teaspoon of baking powder
2 tablespoons of lemon juice
1 ½ cups of all-purpose flour
1 tablespoon of grated lemon peel
½ cup of melted butter
½ cup confectioner's sugar
2 tablespoons of lemon juice

Steps:

  • DIRECTIONS:
  • Option 1: Bread Machine
  • Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.
  • When done, let it rest 10 minutes and slice and serve.
  • Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
  • Option 2: Started in the bread machine and finished in the oven
  • Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.
  • When done pre-heat oven to 350° F./175° C.
  • Butter an 8-½ inch by 4 ¼ inch bread pan and pour in the batter.
  • Bake for 45 minutes or until a skewer or toothpick emerges dry from the center.
  • Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.

Nutrition Facts :

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