Lemon Quick Bread

Health score
2%
Lemon Quick Bread
45 min.
15
134kcal
100%sweetness
18.46%saltiness
65.41%sourness
45.93%bitterness
15.85%savoriness
20.13%fattiness
0%spiciness

Suggestions

This Lemon Quick Bread recipe is a delicious and easy-to-make treat that's perfect for any time of the day. The combination of tangy lemon and sweet bread creates a flavor profile that's simply irresistible. Whether you're enjoying it as a morning meal, brunch, breakfast, or even dessert, this bread is sure to satisfy your cravings.

With a ready-in time of just 45 minutes and enough servings to feed a crowd, this recipe is a great go-to option when you're looking for something quick and tasty. Plus, with a nutrition score of 4.29% and a glycemic index of 15.48, you can feel good about indulging in this delicious treat.

The equipment needed for this recipe is simple and straightforward, and the directions are easy to follow. The end result is a moist and flavorful bread that's perfect for any occasion. Whether you're a seasoned baker or just starting out, this Lemon Quick Bread recipe is definitely one to add to your repertoire.

So, why not give it a try? Impress your family and friends with your baking skills and treat them to a delicious slice of this mouthwatering Lemon Quick Bread. It's the perfect way to show your loved ones how much you care, and it's sure to become a new favorite in your recipe collection.

Ingredients

  • cup yogurt plain
  • cup yogurt plain
  • tsp double-acting baking powder 
  • 0.5 tsp baking soda 
  •  egg substitute 
  • 0.5 cup granulated sugar 
  • 0.3 tsp lemon extract 
  • cup juice of lemon fresh
  • teaspoon lemon zest grated ( 2 lemons)
  • 0.3 teaspoon salt 
  • 0.5 pound sugar 
  • tsp vanilla extract 
  • cup pastry flour whole wheat

Equipment

  • frying pan
  • sauce pan
  • oven
  • wire rack
  • loaf pan
  • toothpicks
  • aluminum foil
  • pastry brush

Directions

  1. Preheat oven to 350Beat yogurt, sugar, eggs, vanilla and lemon extract until blended
  2. Stir together flour, lemon peel, baking powder, baking soda and salt.
  3. Add to yogurt mixture,mix just until blended. Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs.
  4. Bake for 50 minutes to 1 hour for 1 large loaf or 30 35 minutes for 3 mini loafs, or until a toothpick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning.To make glaze:In a small sauce pan add sugar and lemon juice, stir until dissolved and clear. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better).Cool in pan on a wire rack 10 minutes; remove from pan to wire rack. Then eat!!!!Calories per slice: 111, Fat: .02, Cholesterol: 0, Sodium: 137, Potassium: 32, Carbs: 23, Fiber: 1.3, Sugar: 10.3, Protein: 3.9

Nutrition Facts

Calories134kcal
Protein8.54%
Fat2.36%
Carbs89.1%

Properties

Glycemic Index
15.48
Glycemic Load
15.36
Inflammation Score
-1
Nutrition Score
4.2904347826087%

Flavonoids

Eriodictyol
0.79mg
Hesperetin
2.35mg
Naringenin
0.22mg
Quercetin
0.06mg

Taste

Sweetness:
100%
Saltiness:
18.46%
Sourness:
65.41%
Bitterness:
45.93%
Savoriness:
15.85%
Fattiness:
20.13%
Spiciness:
0%

Nutrients percent of daily need

Calories:134.27kcal
6.71%
Fat:0.37g
0.57%
Saturated Fat:0.08g
0.49%
Carbohydrates:31.34g
10.45%
Net Carbohydrates:30.4g
11.06%
Sugar:24.74g
27.49%
Cholesterol:0.65mg
0.22%
Sodium:171.72mg
7.47%
Protein:3g
6.01%
Manganese:0.33mg
16.53%
Calcium:105.47mg
10.55%
Phosphorus:94.73mg
9.47%
Selenium:6.33µg
9.04%
Vitamin C:6.93mg
8.4%
Vitamin B2:0.1mg
5.72%
Magnesium:18.4mg
4.6%
Vitamin B1:0.06mg
4.01%
Potassium:130.79mg
3.74%
Fiber:0.93g
3.74%
Zinc:0.54mg
3.58%
Vitamin B12:0.2µg
3.33%
Vitamin B6:0.06mg
2.9%
Vitamin B5:0.28mg
2.82%
Folate:10.75µg
2.69%
Iron:0.41mg
2.3%
Vitamin B3:0.45mg
2.27%
Copper:0.04mg
2.12%
Source:Foodista
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