Whole Wheat Lemon Bread with Lemon Sugar Glaze

The entrance of spring always sparks my taste for the fresh fruits.  I think it’s the vibrant colors of the first blooms and palette of dyes from Easter, that make me think of bright citrus fruits- lemons, in particular.  Which is what inspired me to get creative in the kitchen and come up with a tasty lemon treat.

My Whole Wheat Lemon Bread with Lemon Sugar Glaze is an adaptation of a traditional lemon poppy seed recipe.  I wanted a whole grain version with no poppy seeds.  The end result is a rich, earthier version, that’s very moist and perfect for breakfast, an afternoon tea, as dessert, or to simply enjoy with a good catfish supper.

Whole Wheat Lemon Bread with Lemon Sugar Glaze

Preheat oven to 350 degrees.

Ingredients:

1 lemon
1 3/4 cup whole wheat flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup milk
1/4 cup of melted butter or cooking oil
For glaze- sugar and powdered sugar

Mix dry ingredients.
Mix wet ingredients in a seperate bowl.
Grate entire surface of lemon. Add grated lemon to wet ingredients.
Cut lemon in half. Add juice from 1/2 lemon to wet mix.
Mix wet ingredients into dry ingredients until moist. Mix will be slightly lumpy.
Pour into a greased bread pan.
Bake for 45 minutes. Crust will be a light brown- I test with a toothpick to make sure batter is set.
Cool on wire rack for 15 minutes.

Juice other half of lemon.
Add powdered sugar until the mix is slightly sweetened.
Brush a generous coat of mixture on top of cooling bread.
Reserve remainder of mix. Cool bread an additional.
Add about a 1/4 cup of sugar to lemon juice. Drizzle or brush on the top of the bread.
Chill bread in fridge overnight- enjoy a generous slice the next day!