Quick breads are my favorite kind of bread to make. When I have to use yeast in a recipe my heart races and I get cotton mouth. Okay not really. But I really get anxious about it. This recipe for Glazed Lemon Quick Bread is relatively pain free and tastes amazing. It’s light and fluffy with the perfect amount of lemon. Yum!
Recipe slightly adapted from Desserts for Breakfast.
The original recipe called for lavender but I didn’t have any on hand (and wasn’t totally sure I’d like it with it in). I love love love how fluffy it turned out. It’s light and airy.
The other option is to no have almonds. But I love almonds so much and there was no way I was going to leave them off. But you can do that if you are allergic to nuts or simply just don’t like them. I think adding the tin foil is key to make sure that this bread doesn’t over bake. There is nothing worse than either a burnt loaf of bread or one that is dry because of over cooking.
Check out some of my other favorite breads:
Banana Bread (with or without nuts)