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Recipe: Sticky Lemon Quick Bread

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lemon bread

Sticky Lemon Quick Bread

This bread is tart, sweet, and very lemony – and one of my very favorite quick bread recipes! In spite of the rich taste, it’s lower in fat and can easily be made dairy-free. The glaze makes the recipe, so don’t forget it. This lemon quick bread freezes very well (and tastes even better chilled!), so I always double the recipe. Makes one 9×5″ loaf.

Recipe: Sticky Lemon Quick Bread

Rating: 51

Cook Time: 1 hour

Yield: 1 9x5" loaf

Ingredients

  • 3/4 cup dairy, soy or rice milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/4 cup plus 2 tablespoons canola oil
  • 2 eggs
  • zest from 2 lemons
  • Glaze:
  • juice from 2 lemons
  • 3 tablespoons granulated sugar

Instructions

  1. Preheat oven to 350° F. In a medium bowl add vinegar to milk and stir well to “sour” the milk; set aside. Mix dry ingredients in a large bowl and whisk well to combine. Add oil, eggs, and lemon zest to the sour milk. Whisk well until thoroughly combined. Add wet ingredients to dry with a few swift strokes of a spoon just until blended.
  2. Pour batter into a 9×5? loaf pan sprayed with nonstick cooking spray. Bake for about 1 hour or until done (test by inserting a toothpick in the center of the loaf - bread it done if it comes out clean).
  3. While bread bakes, juice the lemons and stir glaze ingredients together until sugar dissolves.
  4. After baking, while bread is still hot, loosen the loaves from the edge of the pan, and prick bread carefully all over with a skewer or toothpick (this part is fun for kids!). Pour lemon glaze over bread, and cool in pan on rack.

Notes

I make my bread with soymilk and substitute 4 egg whites in place of eggs - the taste and texture is still perfect.

If you have buttermilk to use, replace the milk and vinegar with equal amounts of buttermilk.

I wash the outside of the lemons very well, then use a microplane grater to zest them. If you don't have one, a fine cheese grater (used gently) should do the trick. Remember to avoid the bitter white pith and only zest the yellow skin lightly.

To freeze, wrap loaf well in plastic wrap (or wrap slices individually for small treats), then seal inside a freezer bag. Use within 3 months. I think this lemon bread tastes best slightly frozen or chilled!

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Comments

  1. 1
    Bethany Goff says:

    Do you use powdered sugar for the glaze, or granulate? The recipe just says “sugar”. Most glazes I’ve made use powdered, but I thought maybe this was different. :)

  2. 4

    Could I use Almond milk instead of soy or rice milk?

    • 5

      Yes, I think it would work just as well. I’ve never tried it b/c we have a severe nut allergy in our house, but I’m assuming it’s just as good in baking!

  3. 6
    Bethany Goff says:

    I made this the other day and it was wonderful! Now I think I’m going to try it with oranges. There’s a restaurant in our town that makes wonderful orange bread, and I think this recipe just might come close!

  4. 8
    Christa says:

    Making this again! It’s so yummy!!! I’m making mini-loaves for gifts and mini muffins for a quick treat for us!!

  5. 9
    cindi lippman says:

    Do u think u could use applesauce instead of the canola oil?, I always replace it in my baking.

  6. 11
    christina says:

    Thank you for this recipe, Jolyn. You are one awesome lady. :)