Lemon Pecan 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 TEA BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
• To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
• Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
• To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.

DATE PECAN TEA BREAD

Steps:

• Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.

BUTTER PECAN TEA BREAD

Steps:

• Preheat oven to 350*F.
• Grease and flour a 9x5x3" loaf pan.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
• Stir in the pecans.
• In another bowl, combine the egg, buttermilk, and melted butter; blend well.
• Add to the flour mixture gradually; stir just until moistened.
• Do not overmix.
• Pour the batter into the prepared pan; bake at 350*F.
• for 45 minutes, or until a toothpick tests out done.
• Cool 10 minutes in pan before inverting; cool completely.

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.