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Feb
14
2013

Recipe: Sticky Lemon Quick Bread

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lemon bread


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! 

Print This Recipe

Sticky Lemon Quick Bread

Makes one 9×5″ 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 to do!). Pour lemon glaze over bread, and cool in pan on rack.

Recipe 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!

Looking for more great quick bread recipes? Here are more of my favorites:

  • Apple Harvest Bread
  • Chocolate Quick Bread
  • Lowfat Strawberry Bread
  • Orange Glazed Poppyseed Bread
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Comments

  1. Bethany Goff says

    February 14, 2013 at 1:43 PM

    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. 🙂

    • Jolyn says

      February 14, 2013 at 2:01 PM

      Granulated sugar, not powdered. I’ll specify that!

      • Bethany Goff says

        February 14, 2013 at 2:09 PM

        Thank you, Jolyn! 🙂

  2. Melissa says

    February 15, 2013 at 9:26 AM

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

    • Jolyn says

      February 15, 2013 at 9:38 AM

      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. Bethany Goff says

    February 16, 2013 at 6:45 PM

    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!

    • Jolyn says

      February 16, 2013 at 10:29 PM

      I’ve never tried it with orange – let me know how it tastes!

  4. Christa says

    March 1, 2013 at 5:05 PM

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

  5. cindi lippman says

    March 7, 2013 at 8:57 PM

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

    • cindi lippman says

      March 7, 2013 at 8:58 PM

      and it always seems to come out moisture!!

  6. christina says

    March 14, 2013 at 8:47 AM

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

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