Best 2 Lemon Macadamia Nut Bread Recipes
Indulge in a symphony of flavors with our delectable Lemon Macadamia Nut Bread, a culinary masterpiece that tantalizes taste buds with its perfect balance of citrusy zing and nutty richness. Each bite of this moist and fluffy bread bursts with the invigorating tang of lemon, complemented by the satisfying crunch of macadamia nuts. This recipe, along with variations like Lemon Blueberry Macadamia Nut Bread, Orange Macadamia Nut Bread, and Lemon Poppy Seed Macadamia Nut Bread, offers a delightful array of options to suit every palate. From the classic combination of lemon and macadamia to the vibrant fusion of blueberries and orange, these irresistible bread variations promise an unforgettable culinary experience.
Let's cook with our recipes!
LEMON-MACADAMIA NUT BREAD
Enjoy a light and lemony cousin to banana bread. Mix it up in just a few minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening.
- In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
- Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 130 mg, Sugar 11 g, TransFat 0 g
LEMON-MACADAMIA NUT BREAD
Enjoy a light and lemony cousin to banana bread. Mix it up in just a few minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening.
- In large bowl, beat all ingredients except 1/4 cup sugar and the lemon juice with electric mixer on medium speed 30 seconds, scraping bowl constantly. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
- Immediately poke holes in top of bread about 1 inch apart, using long wooden pick. In small bowl, mix 1/4 cup sugar and the lemon juice; drizzle evenly over top of bread. Cool bread in pan 10 minutes. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 130 mg, Sugar 11 g, TransFat 0 g
Tips:
- Use fresh lemons. Fresh lemons will give your bread the best flavor. If you can, use organic lemons to avoid pesticides.
- Zest the lemons before juicing them. This will release the essential oils from the lemon peel, which will give your bread a more intense lemon flavor.
- Don't overmix the batter. Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
- Let the bread cool completely before slicing it. This will help the bread to set and will prevent it from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
Conclusion:
Lemon macadamia nut bread is a delicious and easy-to-make bread that is perfect for any occasion. It is moist and flavorful, with a perfect balance of sweet and tart. The macadamia nuts add a nice crunch and texture. This bread is sure to be a hit with everyone who tries it.
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