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LEMON PECAN TEA BREAD




Source of Recipe


CREATED BY PAT WELLS Donated by Paul Perkins






List of Ingredients



• 1/2 cup shortening
  
• 1 cup sugar
  
• 2 large eggs
  
• 1-1/2 cup all purpose flour (sifted)
  
• 1-1/2 tsp clabber girl baking powder
  
• 1/4 tsp salt
  
• 1/2 cup milk
  
• grated rind of 1 lemon
  
• 1/2 cup chopped pecans
  
• lemon glaze
  
• ----
  
• LEMON GLAZE:
  
• 1 cup sifted powdered sugar
  
• 2 Tbls lemon juice
  
• ---
  
• Combine ingredents, stirring until smooth
  
• makes about 1/2 cup
  
• spread over loaf
  






Instructions



1. Beat shortening at medium speed until fluffy. Gradually add sugar, beating well. Add eggs one at a time, beating after each addition. Combine flour, baking powder, and salt to mixture-adding to creamed mixture alternately with milk, begining and ending with flour mixture.
   
2. Stir in lemon rind and pecans. Pour batter into gt=reased, floured 9x5x3 inch loaf pan.
   
3. Bake @ 350 degrees for 50-55 minutes, or until toothpick inseretes in center comes out clean.
   
4. Cool in pan on a wire rack for 10-15 minutes. Remove and let cool completly on wire rack.
   
5. Pour lemon glaze over bread- makes 1 loaf.