With the perfect citrus punch this Lemon Bread is a fun, tasty and super easy quick bread that is perfect for the summer months. Full of flavor, you'll want slice after slice.
Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper and spray with cooking spray, set aside.
In a large bowl, whisk the oil, sugar, and eggs with an electric handheld mixer until smooth. Stir in the milk.
In a separate mixing bowl combine dry ingredients.
Add dry ingredients to wet ingredients. Mix on low until everything is combined.
Stir in the lemon zest and lemon extract if using.
Pour the batter into the prepared baking dish. Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake for 50-55 minutes or until the toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the tin for 10 minutes, and transfer to a wire rack to cool completely.
Make the glaze by combining all the ingredients. Drizzle over the bread with a spoon or a fork and let set.
Cut into 10-12 thick pieces and enjoy.
Notes
Double this recipe to have more loaves on hand or to store for later.
You can add different mix-ins, see above for ideas.
This bread is best served warm or at room temperature. I like to pop it a slice in the microwave for 10 seconds to warm it up a bit.
I recommend checking on the bread towards the last 20-25 minutes. If the top gets too brown, cover with a piece of foil until the time is up. The bread should be placed in the middle of the oven rack.