Tender, moist and fragrant a glazed lemon quick bread with toasted cashews.

Lemon Cashew Bread

Bread:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted cashews, toasted and chopped

2 large eggs

3/4 cup granulated sugar

1/4 cup milk

6 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 tablespoons grated lemon rind

 

Glaze:

1/2 cup granulated sugar
2 tablespoons lemon juice

1. Preheat oven to 350°F (175°C). Grease an 8 1/2 x 4-inch loaf pan.
2. In large bowl combine flour, baking powder, salt and cashews; set aside.
3. In another large mixing bowl beat eggs until light and frothy. Add sugar, milk, oil, lemon juice and rind; mix well.
4. Add the flour mixture to the lemon/egg mixture and stir just to combine. Do not over mix.
5. Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand on wire rack for 7 to 10 minutes before removing from pan. Poke holes in top of loaf with a wooden pick.
6. For the glaze, combine the sugar and lemon juice; brush over the top and sides of loaf. Allow glaze to harden before serving.

Makes 1 medium-sized loaf.