Breads:

Lemon Bread with Black Walnuts

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Ingredients

6 tablespoons unsalted butter, softened and room temperature
1-1/3 cups sugar, divided
2 eggs
Zest of 1 lemon, grated
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon dried thyme
1/2 cup Black English walnuts, chopped
Juice of 1 lemon

Instructions

Preheat oven to 325 degrees. Grease either one 9x5-inch loaf pan or two mini loaf pans. Cream butter, 1 cup sugar, eggs and lemon zest. Sift the flour and baking powder and add to mixture, blending well. Add milk, thyme and walnuts; mix thoroughly. Pour into pan(s) and bake 1 hour. Combine lemon juice and remaining sugar for glaze; pour over bread while still hot. Cool in pan 15-20 minutes. Remove from pan; place on cooling rack until thoroughly cooled. Serves 10-12.

Kay Schriefer
Moline