Lemon Bread

The other day, I needed to make a treat. I wanted to do something different. I like variety in many things, and food is no exception. So, I looked through my cookbooks. All of the desserts looked good, but they weren't quite what I was looking for. So, I looked at my different bread recipes, and this one popped out at me. I'm glad, too, because I loved it! I got the recipe from my Better Homes and Gardens 75th Anniversary Edition cookbook.

Lemon Bread

1 3/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
1/4 cup cooking oil or melted butter or margarine
2 teaspoons shredded lemon peel
1 tablespoon lemon juice
1/2 cup chopped almonds or walnuts (optional)
2 tablespoons lemon juice (optional)
1 tablespoon sugar (optional)

Grease the bottom and sides of an 8x4x2 inch loaf pan; set aside. In a medium bowl stir together the lour, 3/4 cup sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside. In another medium bowl combine the egg, milk, oil, lemon peel, and 1 tablespoon lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon the batter into the prepared pan. Bake in a 350 degree F oven for 50-55 minutes. If desired, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.