Sunday, October 23, 2011

Lemon pistachio bread

1 C. all-purpose flour
3/4 C. whole wheat flour
1/2 C. sugar
1/4 C brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 C. milk
1 beaten egg
1/4 C. cooking oil
2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
1/2 chopped pistachio nuts
2 tbsp. lemon juice
1 tbsp. sugar

Preheat oven to 350 degrees. Grease an 8x4x2-inch loaf pan.
In a medium bowl stir together flour, sugar, 1/4 C. Splenda, baking powder and salt. Make a well in the center, set aside.
In another bowl mix milk, egg, oil, lemon peel and 1 tbsp. juice. Add wet mixture to flour mixture. Stir just until moistened, fold in nuts.
Transfer batter to loaf pan, bake for 50-55 minutes. Stir together 1 tbsp Splenda and 2 tbsp. juice in a small bowl. While bread is still in the pan, brush with Splenda/juice mixture. Cool 10 minutes, remove from pan and cool on wire rack.

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