This Sticky Lemon Quick 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.This lemon quick bread freezes very well (and tastes even better chilled!), so I always double the recipe. The glaze makes the recipe, so don’t forget that last step!
Sticky Lemon Quick Bread
Makes one 9×5″ loaf.
- 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
- juice from 2 lemons
- 3 tablespoons granulated sugar
- 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.
- 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).
- While bread bakes, juice the lemons and stir glaze ingredients together until sugar dissolves.
- 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 to do!). Pour lemon glaze over bread, and cool in pan on rack.
- 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!