Pecan Lemon Loaf

This Pecan Lemon Loaf is a quick bread recipe made with toasted pecans and soaked in a lemony glaze while cooling. The original recipe came from Taste of Home, and I have added some lemon extract to the recipe because you can never have too much lemony zing.

Print Recipe

Pecan Lemon Loaf

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 teaspoon lemon extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon lemon zest


Glaze
1/4 cup lemon juice
1/2 cup sugar

Preheat oven to 350 degrees F. Prepare a 9 x 5-inch loaf pan with cooking spray. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon extract. Combine flour, baking powder, and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest. Spoon into prepared pan. Bake for 50 - 60 minutes, or until a toothpick inserted near the center comes out clean.

Make the glaze by combining the lemon juice and sugar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over warm bread. Cool completely on wire rack before removing from pan. Makes one loaf.

Although this bread has lemon zest and lemon juice for the zesty taste, a little lemon extract boosts the wow factor.

Make a glaze to pour over the warm bread by cooking the lemon juice and sugar together.

The only thing I can think of to change about this recipe is that it would be better if it were doubled so there would be an extra loaf of this wonderful Pecan Lemon Bread to give to a friend!




This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Creative Juice
Full Plate Thursday
Arkansas Women Bloggers

This Pecan Lemon Loaf is a quick bread recipe made with toasted pecans and soaked in a lemony glaze while cooling. The original recipe came from Taste of Home, and I have added some lemon extract to the recipe because you can never have too much lemony zing.

Print Recipe

Pecan Lemon Loaf

1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 teaspoon lemon extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon lemon zest


Glaze
1/4 cup lemon juice
1/2 cup sugar

Preheat oven to 350 degrees F. Prepare a 9 x 5-inch loaf pan with cooking spray. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon extract. Combine flour, baking powder, and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest. Spoon into prepared pan. Bake for 50 - 60 minutes, or until a toothpick inserted near the center comes out clean.

Make the glaze by combining the lemon juice and sugar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over warm bread. Cool completely on wire rack before removing from pan. Makes one loaf.

Although this bread has lemon zest and lemon juice for the zesty taste, a little lemon extract boosts the wow factor.

Make a glaze to pour over the warm bread by cooking the lemon juice and sugar together.

The only thing I can think of to change about this recipe is that it would be better if it were doubled so there would be an extra loaf of this wonderful Pecan Lemon Bread to give to a friend!




This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Creative Juice
Full Plate Thursday
Arkansas Women Bloggers