When I was growing up my mom made a wonderful Lemon Bread that every one loved. When my husband came into the fold he also became a fan. This bread was one of the things he missed when gluten containing foods needed to omited from his diet. Lemon bread is sweet and puckery, with a melt in your mouth texture.
This past Christmas season I adapted this recipe for the gluten free members of the family. I have to admit, it came out great. No one could tell it was gluten free. All that was needed, was to substitute the flour one for one with my favorite gluten free mix (see previous blog for recipe)
Mom's Lemon Bread-
3/4 cup magarine
1 cup sugar
1/2 cup milk
2 eggs
1 1/2 cups gluten free flour mix
1 pinch salt
1 tsp baking powder
1/2 cup walnuts
Grated rind of 1 lemon
Mix together first 4 ingredients. Sift dry ingredients together. Add dry ingredients to wet and fstir in nuts and grated rind. Bake in loaf pan at 350 degrees for 45-55 minutes. 10 minutes after cooking pour the following mixture over bread.
Juice of 1 lemon, 1/2 cup sugar.
Leave in pan for 1/2 hour. Wrap in waxed paper. This bread freezes well.
This is an easy bread to make -- It is not healthy in any way -- you could rationalize vitamin C from the lemon juice and omega 3 FA from the walnuts.
Happy Love and Valentine's Day
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