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VERY LEMON PECAN QUICK BREAD

THIS BREAD IS BEST MADE A DAY AHEAD.





List of Ingredients



• 1/3 CUP MELTED BUTTER
  
• 1 CUP SUGAR
  
• 1 TO 3 TABLESPOONS LEMON EXTRACT DEPENDING ON YOUR TASTE
  
• 2 EGGS
  
• GRATED PEEL OF ONE LEMON ABOUT 1 1/2 TABLESLPOONS
  
• 1 1/2 CUPS FLOUR
  
• 1 TEASPOON SALT
  
• 1` TEASPOON BAKING POWDER
  
• 1/2 CUP FINELY CHOPPED PECANS
  
• 1/2 CUP MILK
  
• ***************************GLAZE***********************
  
• 1/2 CUP SUGAR
  
• 1/4 CUP LEMON JUICE
  






Instructions



1. PREHEAT OVEN TO 350°. GREASE AND FLOUR A 9X5" LOAF PAN ( DO NOT USE A NON STICK SPRAY)
   
2. IN A BOWL, MIX MELTED BUTTER, SUGAR, LEMON EXTRACT AND LEMON PEEL. BEAT IN EGGS.
   
3. STIR TOGETHER FLOUR, BAKING POWDER, SALT AND NUTS.
   
4. ALTERNATELY ADD FLOUR MIXTURE AND MILK TO THE BUTTER MIXTURE, STIRRING JUST ENOUGH TO BLEND. DO NOT OVER STIR OR LOAF MAY BECOME "TOUGH".
   
5. POUR INTO PREPARED PAN AND BAKE IN OVEN FOR 50 TO 60 MINUTES OR JUST UNTIL LOAF TESTS DONE. ( DO NOT OVER BAKE OR LOAF WILL DRY OUT).
   
6. IN A SMALL SAUCEPAN, OVER MEDIUM HEAT, STIR TOGETHER SUGAR AND LEMON JUICE UNTIL SUGAR IS DISSOLVED, REMOVE FROM HEAT.
   
7. REMOVE LOAF FROM OVEN AND ALLOW IT TO REMAIN IN THE PAN FOR ABOUT 5 MINUTES. THEN REMOVE TO A WIRE RACK TO COOL COMPLETELY.
   
8. WHILE STILL WARM, BRUSH GLAZE OVER TOP OF LOAF ALLOWING IT TO SOAK DOWN INTO IT. COOL COMPLETELY. WRAP IN FOIL AND STORE FOR 24 HOURS BEFORE SLICING.
   
9. YOU CAN DIVIDE THE BATTER BETWEEN SMALL PANS AND BAKE FOR 40 MINUTES.