Pecan Lemon Loaf

12 Sep 2013

Pecan Lemon Loaf

I have a thing for lemons.

I will put them in absolutely everything. From my Strawberry Lemon Smoothie to my Lemon Chicken, it doesn't matter whether it's sweet or savory, I'm putting some lemon in it.

So whenever you ask me what my secret ingredient is, it's a touch of love, and a whole lot of lemon.

So when I set out to bake something this morning, (yes it's prime baking time is the morning) I was trying to think of all the baked goods that I have ever made and which ones really stood out above the rest. The thing that really comes to mind is the Cream Cheese Banana Pecan Bread. It was by far my favorite loaf I have ever made.

And since I will put lemon into anything, I have added it in a pecan loaf. Even though this version doesn't have cream cheese in it (I didn't have any at the time, and I wanted to work with what I had) it tasted amazing!

So if you've got some pecans and lemons hanging around your house, waiting be used, I would suggest making this. A perfect breakfast or tea time treat.

What you'll need:

-1/2 cup butter, softened
-1 cup sugar
-2 eggs
-1 cup all-purpose flour
-1 cup whole wheat flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-3/4 cup plain yogurt
-1 cup pecans, chopped and toasted
-1 tablespoon grated lemon peel

-1/4 cup freshly squeezed lemon juice
-1/2 cup sugar


    1.   Preheat the oven to 350˚F. Lightly spray loaf pan. 
    2.   For the bread: In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated.
    3.   In a medium bowl, mix together the flours, baking powder and salt. 
    4.   Alternate between mixing in the flour mixture and the yogurt into the wet ingredients until fully combined. Fold in the pecans and the lemon peel. 
    5.   Pour the mixture into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
    6.   For the glaze: In a small saucepan, combine the lemon juice and 1/2 cup sugar on medium heat, stirring constantly until sugar is dissolved. Pour over the warm bread. Let the bread cool completely on a wire rack before removing from pan.

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  1. This comment has been removed by the author.

  2. Just found your blog , I also love lemons and this is a must try recipe .

  3. I love all things lemon too! This looks delicious. Thanks for stopping by my blog!

  4. Hi Cathleen , all great minds work alike , I made a lemon icebox pie today , I shall make the lemon loaf this weekend thanks for sharing :).

  5. Like you, I have all the ingredients hanging around at this moment :) The loaf looks good, must give this a try!

  6. I love this combination! Looks fab! :)

  7. I love lemons too! The loaf looks splendid!

  8. We have an abundance of lemons and Texas pecans, so this loaf definitely needs to get made! It looks so delicious for breakfast or dessert!

  9. I feel like I never think to use lemon in sweet dishes, just savory.

  10. Lemons are such a joy aren't they? They smell so refreshing and never fail to perk me up!

  11. Lemons are such a lovely baking ingredient! Love the pairing with the pecans!

  12. I love making loaf cakes! Pecans are my favorite nut. Love that you combined them with lemons.

  13. I would have never thought of putting together lemon and pecans! :D Looks good though :)

  14. I love lemon, too, so this looks like a perfect loaf to me!

  15. A love a good quick bread! This one looks refreshing for breakfast with a good cup of coffee. :)
    Tina at


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