Lemon-Macadamia Nut Bread

Lemon-Macadamia Nut Bread

Enjoy a light and lemony cousin to banana bread. Mix it up in just a few minutes.

Prep Time

20

Minutes

Total Time

2:35

Hrs:Mins

Makes

1

loaf

2 1/2
cups Gold Medal® all-purpose flour
1
cup sugar
1/2
cup macadamia nuts, toasted, coarsely chopped
1 1/4
cups milk
1
tablespoon grated lemon peel
3
tablespoons vegetable oil
3 1/2
teaspoons baking powder
1/2
teaspoon salt
1
egg
1/4
cup sugar
3
tablespoons lemon juice
  1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening.
  2. In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly. Pour into pan.
  3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
  4. Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Makes 1 loaf (24 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How To
To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown.
Do-Ahead
Love a loaf a lot when you can bake it ahead and have it ready in the freezer up to 2 months before serving.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 130
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 130mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 0g,
    • Sugars 11g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.