Not Much Lemon

This was another recipe that I served for my Christmas breakfast.

I was really hoping for a strong lemon flavor. Or a strong pumpkin flavor.

Unfortunately, there wasn’t a strong flavor of either lemon or pumpkin.

The bread is very moist and soft. So in that case it is a perfect breakfast bread.

The pumpkin puree does give the bread a nice color. But it just didn’t taste of pumpkin run my opinion.

Don’t get me wrong, there is definitely pumpkin. But it isn’t strong. More of a hint.

The lemon rind should have given the bread a nice citric acidity. My lemon was fairly large so there was a lot of rind.

I could not even get a hint of lemon in the bread. It was disappointing.

All that being said, the bread was good. There were a lot of things going on what with the raisins and nuts and pumpkin and lemon.

It was not my favorite bread, but it certainly wasn’t the worse bread. I will say it was absolutely amazing the next day turned into French toast!

Watch The Video

LEMONY PUMPKIN BREAD

2 Cups Sugar

1 Cup Vegetable Oil

4 Eggs, Beaten

2 Cups Pumpkin Puree

3 Cups Flour

2 Teaspoons Baking Soda

1 1/2 Teaspoons Salt

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cloves

1/2 Teaspoon Baking Powder

2/3 Cup Water

3/4 Cup Raisins

1 Cup Chopped Walnuts

1 Lemon, Grated Rind

In a large mixer bowl combine sugar, oil, eggs and pumpkin. Beat well. Sift together flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add dry ingredients alternately with water to pumpkin mixture. Fold in raisins, nuts, and lemon rind. Pour into 2 greased loaf pans. Bake in a 350 degree oven for 1 hour and 10 minutes.