Holiday Lemon Nut Bread
A zesty change of pace for Christmas morning!
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 3½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon grated lemon peel
- ½ cup water
- 1/3 cup shortening, melted
- 2 large eggs, lightly beaten
- ½ cup fresh lemon juice
- 1 cup chopped walnuts (or ½ cup nuts and ½ cup raisins)
Preheat oven to 350°F. Grease and flour a 9" × 5" × 3" loaf pan.
In a large bowl, sift together flour, sugar, baking powder, baking soda, lemon peel, and salt.
Combine water, shortening, eggs, and juice. Make a well in the center of the dry ingredients. Pour egg mixture into well, tossing with a fork until dry ingredients are just moistened. Stir in nuts and raisins.
Spread batter into prepared pan.
Bake bread until a toothpick inserted into the center comes out clean, approximately 60–75 minutes.
Let cool for 10 minutes; remove from pan. Cool on wire rack for 5 minutes. Wrap in plastic and refrigerate until ready to serve.