Best 4 Lemon Pecan Bread Recipes

Welcome to the world of delectable flavors and tantalizing aromas! Embark on a culinary journey as we delve into the art of crafting the perfect Lemon Pecan Bread. Prepare to tantalize your taste buds with a harmonious blend of tangy lemon zest, crunchy pecan nuts, and a tender, moist crumb. Whether you're a seasoned baker or just starting your kitchen adventures, this article will guide you through the steps to create a loaf of Lemon Pecan Bread that will impress family and friends alike. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that promises a delightful treat!

Let's cook with our recipes!

PECAN BREAD

Pecan Bread image

I like to have this bread on hand most of the time. It is delicious for morning toast, adding only berry jams and jellies, and great as the base for French toast. Though the recipe looks long, it is actually very simple to make.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

Ingredients

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
4 teaspoons honey
1 tablespoon olive oil
1-1/2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, optional
1 tablespoon cornmeal
3 tablespoons chopped pecans, toasted
1 tablespoon milk

Steps:

In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 129 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PECAN LEMON LOAF

Pecan Lemon Loaf image

A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 large eggs, room temperature
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 grated lemon zest
1/4 cup lemon juice

Steps:

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.

Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

BOARDING HOUSE LEMON PECAN BREAD

Boarding House Lemon Pecan Bread image

Enticingly tangy lemon pecan bread, served at a restaurant,where the owner(Dennis Smith) made the bread himself.He revealed his recipe and its become one of my favorites.Makes 4 large loaves.

Provided by Potluck

Categories Quick Breads

Time 1h

Yield 4 loaves

Number Of Ingredients 11

Ingredients

3 cups butter
5 cups sugar
12 eggs
9 cups flour
3 tablespoons baking soda
1 teaspoon salt
3 cups buttermilk
4 lemons (GRATED RIND,SAVE THE JUICE)
2 oranges (GRATED RIND)
2 cups pecans
1 1/2 cups sugar (FOR GLAZE)

Steps:

CREAM BUTTER AND SUGAR.
BEAT IN EGGS.
ADD DRY INGREDIENTS WITH BUTTERMILK.
ADD LEMON AND ORANGE RIND AND JUICE FROM 2 LEMONS.
CHOP PECANS AND STIR INTO BATTER.
POUR INTO 4 GREASED LOAF PANS.
BAKE 350 DEGREES FOR 1 1/4 HOURS.
Glaze;.
Mix remaining sugar with juice from 2 lemons.
Glaze bread while warm.

Nutrition Facts : Calories 4225.2, Fat 197, SaturatedFat 97, Cholesterol 1007.9, Sodium 4791.7, Carbohydrate 576.4, Fiber 19.5, Sugar 343.8, Protein 62.4

LEMON PECAN TEA BREAD

Lemon Pecan Tea Bread image

Make and share this Lemon Pecan Tea Bread recipe from Food.com.

Provided by Danny Beason

Categories Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1/2 cup shortening
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour (sifted)
1 1/2 teaspoons baking powder (Clabber Girl)
1/4 teaspoon salt
1/2 cup milk
1 lemon, rind of, grated
1/2 cup chopped pecans
1 cup sifted powdered sugar
2 tablespoons lemon juice

Steps:

Beat shortening at medium speed until fluffy.
Gradually add sugar, beating well.
Add eggs one at a time, beating after each addition.
Combine flour, baking powder, and salt to mixture-adding to creamed mixture alternately with milk, beginning and ending with flour mixture.
Stir in lemon rind and pecans.
Pour batter into greased, floured 9x5x3-inch loaf pan.
Bake at 350°F for 50-55 minutes, or until toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 10-15 minutes.
Remove and let cool completely on wire rack.
Lemon glaze: Combine ingredients, stirring until smooth (makes about 1/2 cup). Spread over loaf.

Nutrition Facts : Calories 3441.1, Fat 158, SaturatedFat 35.2, Cholesterol 440.1, Sodium 1331, Carbohydrate 480.9, Fiber 10.4, Sugar 321.5, Protein 41.1

Tips:

Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more smoothly and evenly.
Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter and more tender bread.
Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
Stir in the dry ingredients gradually, until just combined. Overmixing will result in a tough bread.
Add the lemon zest and juice, and the chopped pecans. Stir until just combined.
Pour the batter into a greased and floured 9x5 inch loaf pan. Bake in a preheated 350 degree Fahrenheit oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Conclusion:

This lemon pecan bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and tender crumb, and its bright and citrusy flavor, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying snack or dessert, give this lemon pecan bread a try. You won't be disappointed!

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