Lemon Pepper Bread

Submitted by EdsGirlAngie

"This quick bread says "spring" to me. It's a little sweet and peppy, with a bright lemony taste and is heavenly slathered with real butter. Delicious with seafood and spring's fresh-tasting vegetable dishes. It's one of my favorites from the Silver Palate cookbooks; the original recipe also includes chives, but I just didn't care for their oniony taste in this bread and so I've omitted them. If you're interested in trying it, the measurement is 1/4 cup snipped fresh chives."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Yields: 1 loaf

ingredients

• 236.59 ml butter, softened at room temperature
• 78.78 ml sugar
• 4 eggs, separated
• 78.78 ml fresh lemon juice
• 2 grated lemons, zest of (yellow part only)
• 709.77 ml flour
• 19.71 ml baking powder
• 7.39 ml black pepper
• 0.25 ml salt
• 236.59 ml milk

directions

1. Preheat oven to 350 degrees F.
2. Cream together butter and sugar.
3. Add egg yolks one at a time, beating well after each one.
4. Stir in lemon juice and zest.
5. In another bowl, combine flour, baking powder, and black pepper.
6. Stir 1/3 of the mixture into butter mixture.
7. Add 1/3 cup of the milk and mix together.
8. Continue alternating milk and remaining flour.
9. Do not overmix.
10. In another bowl, whip egg whites with the pinch of salt until soft peaks form.
11. Fold egg whites into the batter, then pour batter into a greased 9x5x3 inch loaf pan and bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in the center comes out clean.
12. Remove from oven, allow to sit in pan for 5 minutes, then remove bread and cool on a rack.

Reviews

[C in PA]

I truly loved the flavors of this bread, although it was a little less sweet and peppery than I was looking for. I would definitely bump up at least the pepper content.

 

[Linda B]

Served this to accompany a salad luncheon. It is quite lovely in appearance, and the taste is unique. The blend of the sweet with the lemon and pepper was pleasing. Thanks for the nice recipe.