Lemon Bread

This is a quick one - not feeling very creative today, just tired and sad. In an effort to get back into the groove, I am forcing a blog.

This is an adaptation for gluten free, from an old favorite. My mom made this moisty, sweet bread for years. It is really more like a cake. I find that any really moist cake can be easily converted, just by substituting gluten free flour mix one for one with all-purpose flour. How easy is that.

Mom's Lemon Bread.

3/4 cup trans fat free margarine, softenend
1 cup sugar
1/2 cup milk - skim is fine
2 eggs
1 1/2 cup gluten free flour
pinch of salt
1 tsp baking powder
1/2 cup walnuts
grated rind of 1 lemon

1. Cream the margarine with the sugar. Add milk and 2 eggs.
2. In medium bowl mix flour, salt, baking power, walnuts and lemon rind.
3. Mix the dry ingredients with the wet ingredients with hand mixer.
4. Pour into loaf pan prepared with non-stick cooking spray. Bake at 350 degrees for 45-55 minutes.
5. Allow to cool in pan for 10 minutes. Top with sugar/ lemon glaze. Juice of one lemon and 1/2 cup of sugar.

This bread freezes well. Also makes great mini loaves - bake for about 40 minutes.