Lemon Bread

I thought I would post the recipe for the Lemon Bread that was pictured a couple of weeks ago in my Blue Transferware tablescape.  Its a great bread for summer as the lemon is refreshing, I've also used it baked in mini bread pans along with pumpkin bread and banana bread as hostess gifts during the holidays.  Its great to have a variety of little breads to slice during the holidays when unexpected guests stop in. 

Lemon Tea Bread
1/2 cup milk
2 eggs
1 cup sugar
1/3 cup butter or margarine (melted and cooled)
1 1/2 tsp. grated lemon peel
1 1/4 cup all purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 cup chopped pecans (optional)

Glaze
1/4 cup sugar
3 tbs. fresh lemon juice

Preheat over to 350 and grease one large bread pan or three mini bread pans

In a large mixing bowl combine milk, eggs, sugar, butter (cooled) and lemon peel.  Beat mixture on medium speed until well blended.  Add dry ingredients and mix until just blended and smooth.  Fold in pecans and pour into prepared pan(s).  Bake approximately 45 minutes, check for doneness with a wooden skewer.  Adjust time if using mini pans.

Mix the ingredients for the glaze and pour over bread while it is still warm from the oven.  Allow to sit for 10 minutes on a wire rack in the pan for 10 minutes before removing for final cooling.  The lemon glaze will soak into the bread with just a light glaze on the top.  This bread freezes well.