Lemon Pecan Tea Bread

This recipe for Lemon Pecan Tea Bread is from Totally Lemons Cookbook. It's one of those fun little themed cookbooks that not only has some great recipes, it also is good reading because it has facts about the history of lemons, tips on uses for lemon juice, and some quotes about lemons. One quote I liked from the book was:
"A modern kitchen without a lemon in it is gravely ill-equipped."

-Margaret Visser from Much Depends on Dinner

Print Recipe

Lemon Pecan Tea Bread

Bread

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs, lightly beaten

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2 teaspoons grated lemon zest

1/2 cup lemon juice

3/4 cup finely chopped pecans

Topping

3/4 cup confectioners' sugar

1 tablespoon lemon juice

1/2 teaspoon lemon zest

Pecan halves for decorating

Preheat oven to 350 degrees F. Grease and flour or use cooking spray to prepare a 9 x 5-inch loaf pan.

Beat butter in a large mixing bowl until smooth. Gradually add sugar, beating until light. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Sprinkle about half of flour mixture over butter mixture and gently beat until blended.

In a separate bowl, combine vanilla, lemon zest, and lemon juice. Beat half of liquid mixture into batter. Add remaining dry ingredients and liquid and beat into batter to blend well. Stir in chopped nuts. Pour into prepared pan. Bake about 45 minutes or until toothpick inserted in center comes out clean. Cool in the pan on a rack 10 minutes, then turn bread out and cool completely. 

To make the topping, in a small bowl combine powdered sugar, lemon juice, and lemon zest. Stir until smooth. Decorate loaf top with pecan halves. Pour topping over cooled loaf.

The recipe calls for a 9 x 5-inch loaf pan, but I have a new Wilton petite loaf pan that I just couldn't wait to use. I prepared the pan by spraying it with cooking spray.

The batter filled the 9 petite loaves just perfectly.

Because I changed the pan size from the recipe, I had to adjust the baking time. These petite loaves baked in 23 minutes.

If you are a lemon-lover, you need to try this Lemon Pecan Tea Bread. I absolutely love it, and I like the way the petite loaves turned out. I think this bread would be a good choice to serve for brunch or with afternoon tea.





This recipe was shared with:

This Chick Cooks These Chicks Cooked
Lady Behind the Curtain Cast Party Wednesday 
Bake With Bizzy
Miz Helen's Full Plate Thursday
Talking Dollars and Cents Sweet Temptations
Everyday Tastes Its a Keeper Thursday
Something Swanky Sweet Treats Thursday 
Not Your Ordinary Recipes Foodie Friday 
Jane Deere Fusion Fridays 
Mangoes and Chutney Fat Camp Friday 
Mom Trends Friday Food
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday
A Well Seasoned Life Sweet Indulgences Sunday
Mrs Happy Homemaker Makin You Crave Monday
StoneGable On the Menu Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday 
Crazy for Crust Crazy Sweet Tuesday

This recipe for Lemon Pecan Tea Bread is from Totally Lemons Cookbook. It's one of those fun little themed cookbooks that not only has some great recipes, it also is good reading because it has facts about the history of lemons, tips on uses for lemon juice, and some quotes about lemons. One quote I liked from the book was:
"A modern kitchen without a lemon in it is gravely ill-equipped."

-Margaret Visser from Much Depends on Dinner

Print Recipe

Lemon Pecan Tea Bread

Bread

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs, lightly beaten

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2 teaspoons grated lemon zest

1/2 cup lemon juice

3/4 cup finely chopped pecans

Topping

3/4 cup confectioners' sugar

1 tablespoon lemon juice

1/2 teaspoon lemon zest

Pecan halves for decorating

Preheat oven to 350 degrees F. Grease and flour or use cooking spray to prepare a 9 x 5-inch loaf pan.

Beat butter in a large mixing bowl until smooth. Gradually add sugar, beating until light. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Sprinkle about half of flour mixture over butter mixture and gently beat until blended.

In a separate bowl, combine vanilla, lemon zest, and lemon juice. Beat half of liquid mixture into batter. Add remaining dry ingredients and liquid and beat into batter to blend well. Stir in chopped nuts. Pour into prepared pan. Bake about 45 minutes or until toothpick inserted in center comes out clean. Cool in the pan on a rack 10 minutes, then turn bread out and cool completely. 

To make the topping, in a small bowl combine powdered sugar, lemon juice, and lemon zest. Stir until smooth. Decorate loaf top with pecan halves. Pour topping over cooled loaf.

The recipe calls for a 9 x 5-inch loaf pan, but I have a new Wilton petite loaf pan that I just couldn't wait to use. I prepared the pan by spraying it with cooking spray.

The batter filled the 9 petite loaves just perfectly.

Because I changed the pan size from the recipe, I had to adjust the baking time. These petite loaves baked in 23 minutes.

If you are a lemon-lover, you need to try this Lemon Pecan Tea Bread. I absolutely love it, and I like the way the petite loaves turned out. I think this bread would be a good choice to serve for brunch or with afternoon tea.





This recipe was shared with:

This Chick Cooks These Chicks Cooked
Lady Behind the Curtain Cast Party Wednesday 
Bake With Bizzy
Miz Helen's Full Plate Thursday
Talking Dollars and Cents Sweet Temptations
Everyday Tastes Its a Keeper Thursday
Something Swanky Sweet Treats Thursday 
Not Your Ordinary Recipes Foodie Friday 
Jane Deere Fusion Fridays 
Mangoes and Chutney Fat Camp Friday 
Mom Trends Friday Food
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday
A Well Seasoned Life Sweet Indulgences Sunday
Mrs Happy Homemaker Makin You Crave Monday
StoneGable On the Menu Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday 
Crazy for Crust Crazy Sweet Tuesday