Lemon-Ginger Nut Bread recipe

Lemon-Ginger Nut Bread recipe

Temperature: 350 ??? F

Ingredients:

Cake

• 2 ounces fresh ginger
• 1/4 cup unsalted butter
• 2/3 cup granulated sugar
• 2 Tablespoons fresh lemon juice
• 2 eggs
• 1/3 cup milk
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped pecans
• 1 finely grated rind of 1 lemon

Glaze

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

Instructions:

Cake:


Preheat oven to 350 degrees. Butter a Halfround Loaf Pan and place in the refrigerator or freezer to firm the butter.

Peel the fresh ginger and chop finely (approximately 1/3 cup). Saut� the ginger 2-3 minutes in the butter over low heat to soften. Remove to a mixing bowl and let cool slightly. Reserve pan for later use. Add the sugar and lemon juice to the butter-ginger mixture and combine well. Beat in the eggs, one at a time. Continue to beat until light and lemon-colored. Stir in the milk. Sift the flour, baking powder, and salt into the bowl and beat well. Fold in the nuts and lemon rind. Spread the mixture in the prepared Halfround Loaf Pan.

Bake in the preheated oven for 20-30 minutes or until a tester inserted in the center comes out clean.


Glaze:


Meanwhile, make the glaze. In the same pan in which the ginger was saut�ed, heat the 1/3 cup lemon juice and 1/3 cup sugar until the sugar dissolves. Remove and let cool while the bread is baking.

As soon as the bread comes out of the oven and is still in the pan, pierce it with a toothpick all over. Pour 1/3 of the glaze over the bread and let cool for 10 minutes. Carefully invert the bread onto a cooling rack and immediately pour the remaining glaze over. When cool, wrap tightly in foil and refrigerate for 24 hours before cutting.
Serves 9-10



Temperature: 350 ??? F

Ingredients:

Cake

• 2 ounces fresh ginger
• 1/4 cup unsalted butter
• 2/3 cup granulated sugar
• 2 Tablespoons fresh lemon juice
• 2 eggs
• 1/3 cup milk
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped pecans
• 1 finely grated rind of 1 lemon

Glaze

• 1/3 cup sugar

Instructions:

Cake:


Preheat oven to 350 degrees. Butter a Halfround Loaf Pan and place in the refrigerator or freezer to firm the butter.

Peel the fresh ginger and chop finely (approximately 1/3 cup). Saut� the ginger 2-3 minutes in the butter over low heat to soften. Remove to a mixing bowl and let cool slightly. Reserve pan for later use. Add the sugar and lemon juice to the butter-ginger mixture and combine well. Beat in the eggs, one at a time. Continue to beat until light and lemon-colored. Stir in the milk. Sift the flour, baking powder, and salt into the bowl and beat well. Fold in the nuts and lemon rind. Spread the mixture in the prepared Halfround Loaf Pan.

Bake in the preheated oven for 20-30 minutes or until a tester inserted in the center comes out clean.


Glaze:


Meanwhile, make the glaze. In the same pan in which the ginger was saut�ed, heat the 1/3 cup lemon juice and 1/3 cup sugar until the sugar dissolves. Remove and let cool while the bread is baking.

As soon as the bread comes out of the oven and is still in the pan, pierce it with a toothpick all over. Pour 1/3 of the glaze over the bread and let cool for 10 minutes. Carefully invert the bread onto a cooling rack and immediately pour the remaining glaze over. When cool, wrap tightly in foil and refrigerate for 24 hours before cutting.


Serves 9-10