During my recent trip to SheCon I met some fabulous bloggers, including Barb of Rural Mom. I had a great time visiting with her and am so happy to have found her site. With farm fresh recipes, lovely photos, crafts, and plenty of tips it’s a site worth exploring. Today she is sharing her Whole Wheat Lemonade Bread with us.
I love citrus in the summer and wholesome cooking from scratch, so naturally desserts made with lemon hold great appeal for me. I had some leftover lemons from a batch of fresh lemonade and wanted to create something that captured the balance of sour pucker and sweet bliss that makes lemonade so appealing.
My Whole Wheat Lemonade Bread with Lemon Sugar Glaze is an adaptation of a traditional lemon poppy seed recipe. I wanted a whole grain version, and to omit the poppy seeds (they are good, but so aggravating when they get stuck in your teeth!) The end result is a rich, earthier version, that’s very moist and perfect for breakfast, an afternoon tea, as dessert, or to simply enjoy with a good barbecue or catfish fry.
Whole Wheat Lemonade Bread with Lemon Sugar Glaze
Preheat oven to 350 degrees.
Ingredients:
1 lemon
1 3/4 cup whole wheat flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk
1/4 cup of melted butter or cooking oil
For glaze- sugar and powdered sugar
Directions:
Mix dry ingredients.
Mix wet ingredients in a seperate bowl.
Grate entire surface of lemon. Add grated lemon to wet ingredients.
Cut lemon in half. Add juice from 1/2 lemon to wet mix.
Mix wet ingredients into dry ingredients until moist. Mix will be slightly lumpy.
Pour into a greased bread pan.
Bake for 45 minutes. Crust will be a light brown- I test with a toothpick to make sure batter is set.
Cool on wire rack for 15 minutes.
Juice other half of lemon.
Add powdered sugar until the mix is slightly sweetened.
Brush a generous coat of mixture on top of cooling bread.
Reserve remainder of mix. Cool bread an additional.
Add about a 1/4 cup of sugar to lemon juice. Drizzle or brush on the top of the bread.
Chill bread in fridge overnight- enjoy a generous slice the next day!
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That looks so good, would love to try it. Thank you for the recipe.
This looks and sounds delicious! I’m always looking for whole wheat alternatives for my baking. I’ll be trying this as soon as time and weather permit! Thank you for sharing the recipe!
Thanks for the recipe! 5 stars!
this is a new twist for me. Like you made it with whole wheat bread
gonna give his a try,looks so good
I never heard of such a thing, but it sounds amazing
MMMM I love anything lemon!!! This sounds really good! You are so creative!!
Oh, my! I haven’t had dinner yet and you are killing me! Looks delicious!
Lemonade bread?!? Oh I’m so pinning this one!!
that looks delicious! I don’t like poppy seeds either so this is a good alternative!
Thanks all 🙂 And thanks Pam for sharing my site and recipe!
Grace, hurray! We will make a recipe blogger of you yet 🙂 LOL
Okay the both of you may get me back into my kitchen if you keep posting wonderful things like this. I’m definitely trying this one.
Oh this sounds so good! I can’t wait to try it this summer.
Sounds yummy!
omg pam this sounds divine!
Yum I’m a sucker for lemon breads. This sounds delish.
Looks so good!
i want to go to your house and eat all your cooking….
Looks great!
Looks great!