This tangy lemon quick bread is laced with chopped pecans.
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1 cup sugar
4 large Land O Lakes® Eggs
1/8 teaspoon salt
3 to 4 tablespoons freshly grated lemon zest
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup Land O Lakes® Half & Half
1/3 cup Land O Lakes® Butter melted, cooled
3/4 cup finely chopped pecans
Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.
Beat sugar, eggs, salt and lemon zest in bowl with whisk until well mixed.
Stir in flour and baking powder. Stir in half & half and melted butter until well mixed. Stir in pecans.
Pour batter into prepared pan. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Explore reviews fromour online community
Four (4) eggs are too many. I made this bread according to the recipe and HATED the tough result. I thought 4 eggs were too many, and when I checked similar recipes, as I suspect 2 eggs is what should have been the number.