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Sweet: Lemon Pistachio Bread

Source of Recipe

Better Homes & Gardens, November 1999


List of Ingredients

1 3/4 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
1 beaten egg
1/4 cup cooking oil
2 tsp finely shredded lemon peel
1 Tbsp lemon juice
1/2 cup chopped pistachio nuts
2 Tbsp lemon juice
1 Tbsp sugar


Recipe

Preheat oven to 350 degrees F.

Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.

In a medium bowl, stir together flour, the 3/4 cup sugar, baking powder and salt. Make a well in the center of the dry mixture and set aside.

In another medium mixing bowl combine milk, beaten egg, cooking oil, lemon peel and 1 tablespoon lemon juice. Add egg mixture all at once to the dry mixture. Stir until moistened (batter should be lumpy) Fold in the pistachios.

Spoon batter into the prepared pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.

Meanwhile, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. While the bread is still in the pan, brush lemon-sugar mixture over the loaf.

Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on wire rack.

YIELD: 1 Loaf