This delicious quick bread laced with walnuts, lemon juice and lemon peel is a cinch to make.
What You Need
Original recipe yields 14 servings
2 cups flour
1 Tbsp. CALUMET Baking Powder
1/3 cup butter or margarine, softened
1/2 cup sugar
1 Tbsp. zest and 1/4 cup juice from 2 lemon s
2 egg s
1/2 cup milk
1 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
Pour into greased and floured 8x4-inch loaf.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.
Sprinkle with powdered sugar just before slicing to serve.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.