Lemon-Orange Walnut Bread:

Date Added: 16 Jan 2010
Listed in: Breads and Muffins

• 2 cups all-purpose flour


• 1 teaspoon baking powder


• ½ teaspoon baking soda


• ⅔ cup 1% low-fat milk


• 2 tablespoons lemon juice


• 1½ teaspoons freshly grated lemon peel


• 1½ teaspoons freshly grated orange peel


• 2 large eggs


• ¾ cup SPLENDA® No Calorie Sweetener, Granulated


• ½ cup butter, melted


• 2 teaspoons vanilla extract


• ¾ cup chopped walnuts

Preparation Time 20 min | Cooking Time 35 min:
12 servings | 210 Calories | 5g Protein | 18g Carbohydrates | 6g Fat

You’ll love this fragrant and delightful combination of lemon and orange that’s perfect with tea.

• Preheat oven to 350 degrees F. Lightly spray an 8½x4½x2½- inch loaf pan with vegetable cooking spray.


• Combine flour, baking powder, and baking soda. Set aside.


• Combine milk, lemon juice, lemon and orange peel. Set aside.


• Beat eggs and SPLENDA® Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium; gradually add melted butter and vanilla, beating until blended, about 1 minute.


• Add flour mixture alternately with milk mixture; beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in nuts. Spoon batter into prepared loaf pan.


• Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely.

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