Lemon Bread
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Lemon Bread

Lemon Bread

Gold Medal™ Muffin Mix and yogurt team up in a moist and luscious lemon bread.

Servings: 48 servings (1 serving = 1 slice)
INGREDIENT
WEIGHT
MEASURE
Low-fat vanilla yogurt
1 lb
2 cups
Lemon, peeled, sectioned, chopped
3.50 oz
1/2 cup
Lemon zest
2 Tbsp
Lemon extract
2 Tbsp
Water, cool approx. 72°F
2 lb
4 cups
Yellow food coloring
1/2 tsp
Gold Medal™ Variety Muffin Mix (11544)
5 lb
1 box
  1. Combine yogurt, chopped lemons, lemon zest and lemon extract in medium mixing bowl; whisk together until well blended.
  2. Pour water and food coloring into mixer fitted with paddle attachment; add muffin mix and combine on low speed for 1 minute.
  3. Stop mixer, scrape bowl and paddle; add yogurt and lemon mixture.
  4. Combine on low for 1 additional minute.
  5. Pour 1 lb 6 oz batter into each of 6 greased loaf pans.
  6. Bake as directed below; allow bread to cool for 30 minutes in pan then remove and cool completely on wire rack.
  7. Trim off ends from each loaf, then slice into 8 pieces; cover and keep bread refrigerated.
BAKE:
TEMP
TIME
Convection Oven*
300°F
35-40 minutes
Standard Oven
350°F
40-45 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 17 minutes of baking.

  • Add 4 Tbsp finely chopped, fresh rosemary to make Rosemary Lemon Bread if desired.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 slice
Calories
210
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
320mg
13%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
21g
Protein
2g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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