Lemon-Macadamia Nut Bread |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This mixes up in a short time and is a yummy, light bread with great taste. Make a few hours ahead, as it needs to sit.*Cooking time includes the cooling and sitting time.* From Betty Crocker. Ingredients:
2 1/2 cups 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 (try fresh juice) |
Directions:
1. Heat oven to 350 degrees F. Grease bottom only of 9x5-inch loaf pan with shortening.
2. In a large bowl, beat all the ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed for 30 seconds, scraping bowl constantly. Pour into loaf 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 a long wooden pick.
5. In a small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread.
6. Cool bread in pan for 10 minutes.
7. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely for about 1 hour before slicing.
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