I truly thought I would be sharing my front porch today all decked out for spring…but the weather has not cooperated so I found myself retreating to my kitchen. I am loving anything with lavender these days, so I found this Lavender Lemon Bread recipe that I thought you might like. I adapted it from Bon Appétit and it is amazingly fresh and sweet. Oh…and I had the best time zesting the lemon and putting this all together.
The smells of the lavender and lemon combined made the simple task of baking bread almost therapeutic. I entered the kitchen sort of worn out and grouchy but when I was finished I felt accomplished and pleased. I know if you give this recipe a try, you will feel the same way. It’s easy and the end result is beautiful. I was able to get three small loaves from the recipe as it’s printed below. The next time I make this I will definitely double it. It took 4 large lemons to get the zest and juice that was needed.
Some quick bread recipes have a hard time getting done in the middle. That’s why I almost always make small loaves. This recipe baked perfectly. The outside was golden and the inside was moist yet not mushy. (There’s nothing worse than a loaf of bread that’s mush in the middle.) In my convection oven the loaves took exactly 35 minutes.
I packaged two of the loaves for my Dad…and the third one was gone in no time. This recipe would make the perfect Mother’s Day gift for that hard-to-buy-for Mom who has everything. I know my mom would have loved it.
Thank you for stopping by and spending part of your day with me. I hope the sun is shining where you are…and if it’s not, I hope you can escape to your kitchen and bake some bread!
(The loaf pans are on sale which is a rare occurrence.)
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