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Lemon-Macadamia Nut Bread
Lemon-Macadamia Nut Bread
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Prep Time:
20 minutes
Total Time:
2 hours 35 minutes
Whip up a zesty lemon loaf as a quick and refreshing twist on classic banana bread.
Ingredients:
  • 1 cup sugar
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup macadamia nuts, toasted, coarsely chopped
  • 1 1/4 cups milk
  • 1 tablespoon grated lemon peel
  • 3 tablespoons vegetable oil
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup sugar
  • 3 tablespoons lemon juice
Instructions:
  • Preheat oven to 350°F and generously grease the bottom of a 9x5-inch loaf pan with shortening.
  • In a large bowl, use an electric mixer on medium speed to beat all ingredients, excluding 1/4 cup of sugar and lemon juice, for 30 seconds, scraping the bowl constantly. Transfer the mixture into the pan.
  • Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  • Pierce the top of the bread with a long wooden pick about 1 inch apart. Combine 1/4 cup sugar and lemon juice in a small bowl, then drizzle evenly over the top of the bread. Let the bread cool in the pan for 10 minutes. Gently loosen the sides of the bread from the pan and transfer to a cooling rack. Allow the bread to cool completely for about 1 hour before slicing.

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