Streusel Lemon Bread Recipe
Ingredients
1/2 cup finely chopped nuts
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground nutmeg
2 cups unsifted flour
1 teaspoon halving powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 cup margarine or butter, softened
3 eggs
1/2 cup Lemon Juice from Concentrate
1/2 cup Milk
Directions
Preheat oven to 350°F.
In small bowl, combine nuts, brown sugar and nutmeg; set aside.
Stir together flour, baking powder and baking soda; set aside.
In large mixer bowl, beat granulated sugar and margarine until fluffy.
Add eggs, 1 at a time; beat well.
Gradually beat in ReaLemon® brand.
Add milk alternately with flour mixture; stir well.
Spoon half of batter into greased and floured 9x5-inch loaf pan.
Sprinkle half of nut mixture over batter; top with remaining batter, spreading to pan edge.
Top with remaining nut mixture.
Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
Cool 15 minutes; remove from pan.
Cool completely.
Store tightly wrapped.
In small bowl, combine nuts, brown sugar and nutmeg; set aside.
Stir together flour, baking powder and baking soda; set aside.
In large mixer bowl, beat granulated sugar and margarine until fluffy.
Add eggs, 1 at a time; beat well.
Gradually beat in ReaLemon® brand.
Add milk alternately with flour mixture; stir well.
Spoon half of batter into greased and floured 9x5-inch loaf pan.
Sprinkle half of nut mixture over batter; top with remaining batter, spreading to pan edge.
Top with remaining nut mixture.
Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
Cool 15 minutes; remove from pan.
Cool completely.
Store tightly wrapped.
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