Lemon Pecan Bread

READY IN: 1hr 40mins
Recipe by Maryland Jim

This is a quick bread to whip up when company is coming. From the 1983 Southern Living Cookbook.

Top Review by Ceezie

This is a nice light bread. We made it with a lemon that is a cross between a lemon and a tangerine so the lemon flavor was even more subtle. I will try adding either lemon extract next time or a bit of lemon juice, but just to try it.

Ingredients Nutrition


  1. Cream butter; gradually add sugar beating well. Add eggs, one at a time, beating well after each addition.
  2. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in pecans and lemon rind.
  3. Pour batter into a greased and floured 9X5X3 loaf pan. Bake at 350 degrees for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes, remove loaf from pan and cool completely.

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