Lemon Nut Bread

This lemon nut bread is a slightly healthier take on the classic glazed quick-bread loaf. Whole wheat flour replaces a portion of the all-purpose for nutty depth and fiber, egg whites stand in for whole eggs to cut cholesterol, and skim milk keeps the calorie count modest without making the bread feel like diet food.

The poured glaze is the technique that makes this loaf shine. Powdered sugar mixed with fresh lemon juice gets poured over the bread the moment it comes out of the oven. The hot loaf drinks the glaze in, leaving a tangy, sweet penetration through every bite rather than a dry crust on top.

Fresh lemon zest is non-negotiable for the batter. The dried zest the recipe specifies works in a pinch, but fresh zest from a lemon you grate yourself releases volatile oils that bring an entirely different brightness. If you have a fresh lemon, use the zest from that and save the juice for the glaze.

Don’t overmix the batter. Overworking activates gluten and turns the bread tough and chewy. Stir just until the dry ingredients disappear and a few small lumps remain. This is true for every quick bread, every time.

Pro Tips

• Coat the chopped nuts in a tablespoon of flour before folding in. The flour coating keeps them suspended in the batter rather than sinking to the bottom of the loaf.
• Toast walnuts or pecans for a few minutes before chopping for deeper flavor. Untoasted nuts taste flat in baked goods.
• Let the loaf cool in the pan for the full 20 minutes after glazing. The glaze sets and the bread firms up enough to remove cleanly without crumbling.

Variations

• Substitute orange or lime zest and juice for a citrus twist.
• Use pecans for a Southern feel, walnuts for the classic, or sliced almonds for a more delicate texture.
• Add 1 cup blueberries tossed in flour for a lemon-blueberry version.