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Lemon Breakfast Bread

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Joined: Dec 9, 2005


Posted to Thread #26 at 3:53 am on Dec 29, 2005

Lemon Breakfast Bread:
HARIMAD!! Thank you, thank you! Your Lemon Breakfast Bread....

Was absolutely fabulous!! I replaced the lemon on top for Key lime juice and it was soooooo good! I gave a mini-loaf to my neighbor and she had to call me at 7:15am to rave about it... it's so hard to find these really good low-fat and non-fat recipes! I'm in your debt!

Lemon Breakfast Bread
This makes 1 loaf. Its rather moist, so I store it in a perforated veggie baggie.
Date: Wed, 13 Nov 1996 23:23:29 GMT
From: Harimad in Evanston

1 1/4 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. applesauce
1 c. sugar
2 egg yolks (or whites, but the difference is noticable)
1/2 c. milk
zest from 1 lemon
2 whites, whipped
juice from 1 lemon (no more than 1/4 c.)
2 T. sugar

Preheat oven to 350F.
Sift dry stuff.
Beat together applesauce and sugar.
Add yolks.
Add sifted stuff, alternately with milk.
Fold in whipped whites and zest.
Pour into greased loaf pan.
Bake 50 minutes (see notes in previous post on how to tell when done).
Mix together lemon juice and 2 T. sugar.
While the loaf is hot, poke holes in it, all over (I use a meat-mixing fork, or a carving fork). Pour the juice mix all over the bread.
Let cool in pan.
I've made with with lime, as well. It always works out yummy. My secretaries loved it, and said they found it a welcome respite from all the rich stuff I usually brought in. (Not that I saw them avoiding that stuff, either.)

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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