If you're looking for a baked treat that perfectly balances tangy and sweet with a delightful crunch, this Lemon Pecan Bread with Lemon Syrup is your new go-to recipe. Imagine a loaf that combines the bright, zesty flavor of fresh lemons with the rich, earthy notes of pecans, all wrapped up in a moist, tender crumb. But the real magic happens when the warm bread is soaked in a luscious lemon syrup, turning each slice into a melt-in-your-mouth experience. The syrup not only amplifies the lemony goodness but also adds an irresistible moisture that makes this bread hard to resist. Whether you’re baking it for a weekend brunch, a holiday gathering, or just because, this Lemon Pecan Bread is sure to impress with its vibrant flavor and beautiful presentation.

Photo byElizabeth

Lemon Pecan Bread with Lemon Syrup is a delightful combination of tangy lemon flavor and the rich nuttiness of pecans, creating a moist and flavorful loaf that’s perfect for any occasion. The bread itself is soft and tender, with a satisfying crunch from the pecans, and it’s made even more irresistible by a luscious lemon syrup that’s poured over the top while the bread is still warm. This syrup seeps into the bread, adding an extra layer of moisture and an intense lemony sweetness that perfectly complements the nutty pecans.

This bread is ideal for breakfast, brunch, or as a sweet afternoon snack. The bright, zesty flavor of the lemon paired with the hearty pecans creates a balanced treat that’s sure to please any palate.

Serving Suggestions:

- Enjoy a slice of Lemon Pecan Bread with a cup of hot tea or coffee for a refreshing start to your day.

- Serve it as a dessert, either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

- For added texture and flavor, sprinkle a few extra chopped pecans on top before serving.

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Nutritional Information (per serving, based on 10 servings):

• • - Calories: 320
  • - Total Fat: 18g
  • - Saturated Fat: 5g
  • - Cholesterol: 50mg
  • - Sodium: 220mg
  • - Total Carbohydrates: 35g
  • - Dietary Fiber: 2g
  • - Sugars: 22g
  • - Protein: 5g

Storage Information:

- Store leftover Lemon Pecan Bread in an airtight container at room temperature for up to 3 days.

- For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 5 days. Allow the bread to come to room temperature before serving.

- This bread can also be frozen. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw slices at room temperature before serving.

Photo byElizabeth

Lemon Pecan Bread with Lemon Syrup Recipe

Ingredients:

• - 1 1/2 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1/4 teaspoon salt
• - 1/2 cup unsalted butter, softened
• - 3/4 cup granulated sugar
• - 2 large eggs
• - 1/2 teaspoon vanilla extract
• - 1/4 cup fresh lemon juice
• - 1 tablespoon lemon zest
• - 1/2 cup buttermilk or whole milk
• - 1 cup chopped pecans
• - 1/2 cup powdered sugar (for syrup)
• - 1/4 cup fresh lemon juice (for syrup)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, fresh lemon juice, and lemon zest.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Fold in the chopped pecans.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake the bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

7. While the bread is baking, prepare the lemon syrup. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.

8. When the bread is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, poke several holes in the top of the bread using a skewer or toothpick. Pour the lemon syrup over the top of the warm bread, allowing it to seep into the holes and soak into the loaf.

9. Let the bread cool completely in the pan before transferring it to a wire rack to slice and serve.

This Lemon Pecan Bread with Lemon Syrup is a delicious and tangy treat that’s perfect for any occasion. The combination of bright lemon flavor and rich pecans, enhanced by the sweet and tangy lemon syrup, makes this bread an irresistible choice for breakfast, brunch, or dessert. Enjoy the moist, flavorful crumb and the delightful contrast of textures in every bite!