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Lemon Bread

Lemon Bread
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Yield: Makes 2 loaves.

A nice, moist bread, which keeps well in the refrigerator. Do not wrap until completely cooled.


  • 1/2 cup brown sugar
  • 1/2 cup lemon juice
  • 1 cup oil
  • Remainder of 1-pound box brown sugar
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 cups sifted whole wheat flour
  • Grated rind of 3 lemons
  • 1 cup finely chopped pecans


Mix first 2 ingredients together, and set aside. Grease and line 2 loaf pans 8-1/2x4-1/2-inch with waxed paper. In large bowl, mix oil and remaining brown sugar. Beat in eggs, one at a time. Mix salt and soda with buttermilk. Add flour and buttermilk mixture alternately to egg mixture, starting and ending with flour. Beat well. Add lemon rind and pecans. Pour into prepared pans and bake at 350 degrees F for about 50 minutes. Remove bread from pans to waxed paper or foil on a cookie sheet. Prick holes in top of bread with a toothpick. Bring lemon-sugar mixture to a boil and spoon over top of hot bread to cover completely. Glaze will run down the sides. Cool thoroughly.
Updated Tuesday, December 4th, 2007
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