Lemon Breakfast Bread

Lemon Breakfast Bread

Made  times
Yo 2

"I was looking for a lemon bread recipe and found several. After several revisions this is the best tasting and moist bread I came up with; it has variations of flavors."
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1 h 30 m servings 381 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  2. Stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. Pour milk into applesauce mixture and stir.
  3. Whisk flour, baking powder, and salt together in a bowl. Add flour mixture to applesauce mixture; stir until well-combined. Pour batter into prepared loaf pan.
  4. Bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. Let bread rest in the pan for 10 minutes before removing to a wire rack to cool.
  5. Whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. Poke several holes in the top of the warm bread and brush glaze over loaf.


  • Cook's Note:
  • Substitute orange peel for the lemon peel to make orange bread.
  • Substitute almond extract for the lemon peel and lemon extract and add 1 tablespoon poppy seeds to make almond poppy seed bread.


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I really liked this revipe.. But I felt that it needed more liquid and flavor. So I added a little extra milk and oil then some orange and almond extract. It was such a huge hit with my family! ...

I thought it was very good ! Tasty and moist

I followed the directions, but it didn't turn out well. It was really thick/dense, and tasted really flour-y.

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