Lemon-Pecan Cream Quick Bread

Prep Time
Cook Time
1h 20m
Ready In

"Got this from one of my e-cookbooks. It's very moist and lemony."

Original is 10 servings


  • Serving Size: 1 (138.3 g)
  • Calories 465.8
  • Total Fat - 24.2 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 93 mg
  • Sodium - 415.2 mg
  • Total Carbohydrate - 56.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 33.8 g
  • Protein - 7 g
  • Calcium - 164.1 mg
  • Iron - 1 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350° F. Grease and lightly flour one 8 1/2 x 4 1/2 x 3 loaf pan.

Step 2

With an electric mixer, combine cream cheese and butter. Whip till light and fluffy.

Step 3

Gradually add sugar, beating till light and fluffy. Add eggs, one at a time, beating well with each egg. Add lemon extract and mix in.

Step 4

In a bowl, combine flour, baking powder and salt with a whisk or sifter. On medium-low speed of your mixer, slowly add flour mixture to creamed mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in chopped pecans.

Step 5

Pour batter into prepared loaf pan. Bake in preheated 350° F oven for 60 to 75 minutes, checking with a toothpick to see if it comes out clean, starting at 60 minutes, then checking every 5 minutes. Do not overbake.

Step 6

Combine lemon zest, lemon juice and powdered sugar in a small bowl with a whisk. When you've removed the loaf from the oven, poke holes in the top of the cake with a skewer; then immediately pour the lemon-sugar mixture over the hot cake. Let sit for 15-20 minutes to cool. Then remove from pan to a wire rack to cool completely.

Tips & Variations

No special items needed.

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