This moist lemon bread is perfect for breakfast or a tasty dessert. It's delicious on its own or topped with the optional lemon-sugar glaze.
1 ¾ cups all-purpose flour ¾ cup sugar or sugar substitute blend equivalent to 3/4 cup sugar (see Tip) (Optional) 2 teaspoons baking powder ¼ teaspoon salt ¼ cup refrigerated or frozen egg product, thawed, or 1 lightly beaten egg
1 cup fat-free milk ¼ cup cooking oil or melted butter 2 teaspoons finely shredded lemon peel 1 tablespoon lemon juice (Optional)
½ cup chopped toasted almonds or walnuts (see Tip) 2 tablespoons lemon juice (Optional) 1 tablespoon sugar (Optional)
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in center of flour mixture; set aside.
In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice.
Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
Bake for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. If desired, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
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