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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Lemonade concentrate makes this bread quick, because there aren't any lemons to squeeze, says Gren Mains, Wolfeboro, New Hampshire. I spread slices with cream cheese, she adds. Ingredients:
2 eggs |
1/2 cup vegetable oil |
3 tablespoons plus 1/3 cup thawed lemonade concentrate, divided |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1/2 cup milk |
Directions:
1. In a bowl, combine the eggs, oil and 3 tablespoons lemonade concentrate. Combine the flour, sugar and baking powder; add to egg mixture alternately with milk.
2. Pour mixture into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Drizzle remaining lemonade concentrate over top of hot bread. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
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