Title: Lemon Bread
Categories: Bread Sweetbread
Yield: 10 Servings

1	c	Sugar
1		Lemon; rind of, grated
1/3	c	Cooking oil
2		Eggs
1/2	c	Milk
1 1/2	c	Flour; sifted once
1	ts	Baking powder
1/4	ts	Salt
1/2	c	Nuts; walnuts, pecans, etc. chopped fine
GLAZE
1/4	c	Powdered sugar
3	ts	Lemon juice

Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350 degrees. After removing from the oven, glaze the top with mixture of confectioner's sugar and lemon juice while the bread is still hot.

Serves 8 to 10. Excellent for a brunch or teatime.

SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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