Lemon Quick Bread
eatoplan
December 10, 2024
- Prepare the Oven:
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or three mini loaf pans.
- Mix the Wet Ingredients:
- In a large bowl, beat yogurt, sugar, eggs, vanilla extract, and lemon extract until well blended.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together flour, lemon zest, baking powder, baking soda, and salt.
- Make the Batter:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Spoon the batter into the prepared loaf pan(s).
- Bake the Bread:
- For a large loaf, bake for 50 minutes to 1 hour.
- For mini loaves, bake for 30-35 minutes.
- Check for doneness with a toothpick inserted into the center—it should come out clean.
- Shield the bread with aluminum foil after 50 minutes (for a large loaf) to prevent excessive browning.
- Prepare the Glaze:
- In a small saucepan, combine sugar and lemon juice. Stir over low heat until the sugar dissolves and the mixture is clear.
- Glaze the Bread:
- While the bread is still warm, use a pastry brush to coat it with the lemon glaze.
- For better absorption, poke tiny holes in the bread with a toothpick before applying the glaze.
- Cool and Serve:
- Allow the bread to cool in the pan on a wire rack for 10 minutes.
- Remove from the pan and cool completely on the wire rack.
- Slice and enjoy!
Reviews
Ingredients:
Adjust Servings
| 1cup greek non fat yogurt plain | |
| 2tsp baking powder | |
| 0.5tsp baking soda | |
| 2 egg substitute | |
| 0.5cup granulated sugar | |
| 0.25tsp lemon extract | |
| 1cup lemon juice fresh | |
| 2teaspoon lemon peel grated, ( 2 lemons) | |
| 0.25teaspoon salt | |
| 0.5pound sugar | |
| 1tsp vanilla extract | |
| 1cup pastry flour whole wheat |
Directions
1.
Prepare the Oven
1. Preheat the oven to 350°F (175°C). | 2. Grease and flour a 9x5-inch loaf pan or three mini loaf pans.
Mark as complete
2.
Mix the Wet Ingredients
In a large bowl, beat yogurt, sugar, eggs, vanilla extract, and lemon extract until well blended.
Mark as complete
3.
Combine the Dry Ingredients
In a separate bowl, whisk together flour, lemon zest, baking powder, baking soda, and salt.
Mark as complete
4.
Make the Batter
1. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. | 2. Spoon the batter into the prepared loaf pan(s).
Mark as complete
5.
Bake the Bread
1. For a large loaf, bake for 50 minutes to 1 hour. | 2. For mini loaves, bake for 30-35 minutes. | 3. Check for doneness with a toothpick inserted into the center—it should come out clean. | 4. Shield the bread with aluminum foil after 50 minutes (for a large loaf) to prevent excessive browning.
Mark as complete
6.
Prepare the Glaze
In a small saucepan, combine sugar and lemon juice. Stir over low heat until the sugar dissolves and the mixture is clear.
Mark as complete
7.
Glaze the Bread
1. While the bread is still warm, use a pastry brush to coat it with the lemon glaze. | 2. For better absorption, poke tiny holes in the bread with a toothpick before applying the glaze.
Mark as complete
8.
Cool and Serve
1. Allow the bread to cool in the pan on a wire rack for 10 minutes. | 2. Remove from the pan and cool completely on the wire rack. | 3. Slice and enjoy!
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
Share Your Thoughts