Lemon Verbena Bread

Recipe

Side Dish
Lemon Verbena Bread

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Recipe Data

16
Servings

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    1 c. sugar
    6 tbsp. margarine, softened
    1 tbsp. grated lemon rind
    1 tbsp. lemon verbena leaves, chopped finely
    2 large eggs
    1 ½ c. flour
    1 tsp. baking powder
    ½ tsp. salt
    ½ c. milk
    ½ c. chopped pecans
    ¼ c. sugar
    juice of 1 lemon

    Directions

    1. In mixing bowl, cream sugar and margarine. Add lemon rind and lemon verbena leaves. Beat in eggs, one at a time.
    2. Sift flour, baking powder and salt together. Add flour alternately to batter with milk. Stir in nuts.
    3. Pour into greased and floured 9-by-5-by-3-inch loaf pan. Bake at 325 degrees for 35 to 45 minutes, or until tester comes out clean.
    4. In a small pan, combine 1/4 cup sugar and juice of 1 lemon, stirring until dissolved. Pour over warm bread, a little at a time.
    5. Allow bread to cool in pan. Remove from pan. Slice and serve with butter.

    Nutrition facts

    Servings

    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 25mg
    • Sodium: 170mg
    • Total Carbohydrates: 25g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 2%
    0%
    Iron 4%
    0%
    Calcium 2%