For bread:
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup milk
3/4 cup chopped pecans
2/3 cup sugar
1/2 cup butter, softened
2 eggs
1/4 cup lemon juice
1 tsp. grated lemon peel
For glaze:
1/2 cup powdered sugar
2 tbsps lemon juice

Lemon Glazed Nut Bread

1. Heat oven to 350� F.
2. Combine sugar and butter in a large mixer bowl. Beat at medium speed, scraping bowl often, until creamy for 2 minutes.
3. Add eggs, one at a time, beating well after each addition. Add lemon juice and lemon peel; continue beating until well mixed for 1 minute. Mixture will look curdled.
4. Combine flour, baking powder and salt in a small bowl. Add alternately with milk to butter mixture, beating well after each addition for 2 minutes. Stir in pecans by hand.
5. Pour into 3 greased 5 1/2 x 3-inch mini loaf pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean.
6. Meanwhile, stir together sugar and 2 tbsps lemon juice in a small bowl. Poke holes in top of warm bread with toothpick; drizzle glaze evenly over top of breads. Let stand for 10 minutes; remove from pans. Cool completely.
   Makes 18 servings (3 mini loaves)
   Preparation time: 30 minutes (excluding baking time)