Olive Oil Lemon Quick Bread
Recipe: #20909
September 08, 2015
Categories: Breads, Lemon, Brunch, Mothers Day, Potluck, Oven Bake, Vegetarian, Quick Breads, Flour, Oil, Kosher Dairy, more
"Love this recipe, it's so moist!"
Original is 12 servings
Ingredients
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- LEMON SYRUP
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Nutritional
- Serving Size: 1 (80.8 g)
- Calories 250.6
- Total Fat - 7.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 36.2 mg
- Sodium - 155.6 mg
- Total Carbohydrate - 43.6 g
- Dietary Fiber - 0.4 g
- Sugars - 31.3 g
- Protein - 3.2 g
- Calcium - 52.3 mg
- Iron - 0.4 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350° F. Grease and flour 8 x 4-inch baking pan.
Step 2
Combine flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan.
Step 3
Bake for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely.
TO MAKE THE LEMON SYRUP
Step 4
Combine 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.
Tips
No special items needed.
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