It is that time again, time for our favorite picnic, thanks to Louise from Months of Edible Celebrations. With Louise's enthusiasm, some of us pick letters, we have to live with and I took Q for my contribution. I had quinoa in front of me, at the time time, but better than that, I decided on a quick bread. It can be held in the hand and be relatively neat to eat.
I'm going on a picnic and I'm bringing...
When I came across King Arthur's Lemon Quick Bread, I knew this was it. It is perfect for my husband who eats gluten-free. We both like the lemon flavor in baked goods and the recipe went smoothly. A winner - all the way round.
Lemon Quick Bread - adapted from King Arthur's Flour
6 tablespoons Canola oil
1 cup (7 ounces) sugar
2 large eggs
1/4 cup (2 ounces) fresh lemon juice
3/4 cup (6 ounces) buttermilk
2 cups (8 1/2 ounces) King Arthur Gluten-free flour
1 teaspoon baking powder
1/2 teaspoon salt
Add the dry ingredients to the butter mixture alternately with the buttermilk mixture. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350°F oven for about 50 minutes, or until a cake tester inserted into the center comes out clean. Remove the bread from the oven, and poke it all over with a cake tester, ice pick, or other long, thin tool.