Wednesday, February 22, 2012

Lemon Almond Bread



Lemon Almond bread is a nice change from regular ol' banana bread.  A tangy, sweet treat.  This recipe comes straight out of the Better Homes and Gardens New Cookbook...you know that red and white book that everyone has in their kitchen.  I have two of these.  One I got when I got married...it is 15 years old.  The other I got when my Nana passed away.  It was printed in 1953.  The books have different recipes and recipes have different ingredients...I guess times change and so do recipes...The sweet part about my Nana's book is that she has made little notes in it...she has the date and review by recipes.  For example Chocolate Drop Cookies were "Good" made on December 23, 1956.  Her book also has a very 50's section called "Casseroles and One-Dish Meals," mine doesn't.  Her's also has a section called "Table Settings and Entertainment."  This is a lost art...could this just be because it has now been left out of the Better Homes and Gardens New Cookbook?  Don't think so.


I would love to add a picture of this lovely bread sliced up to eat, but we delivered it to the neighbor who just gave us his old playset for the kids! 

LEMON ALMOND BREAD
1-3/4 cups flour
3/4 cups sugar
2 t. baking powder
1/4 t. salt
1 egg, beaten
1 cup milk
1/4 c. cooking oil
2 t. finely zested lemon peel
2 T. lemon juice
1/2 c. chopped almonds (I use sliced, cuz that is what I keep handy!)

Topping:
2 T. lemon juice
1 T. sugar

Preheat oven to 350 degrees.  Grease a loaf pan and set aside. Combine dry ingredients in a large bowl.  Combine egg, milk oil and lemon juice in another bowl.  Make a well in the center of dry ingredients  and add went ingredients, stirring until just moist. Fold in almonds and lemon peel. Spoon batter into prepared pan. Bake in a 350 degree oven for 50 to 55 minutes or till wooden toothpick inserted near center comes out clean. Meanwhile stir together 2 tablespooons lemon juice and 1 tablespoon sugar. While bread is still in pan, brush lemon-sugar mixture over bread. Cool in pan on wire rack for 10 minutes. Remove from loaf pan and cool on wire rack. Wrap and store overnight before serving.

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