Lickity Quick Lemonade Bread: A Taste of Sunshine

The scent of lemons baking always transports me back to my grandmother’s sun-drenched kitchen. She wasn’t much for elaborate desserts, but her quick breads were legendary, especially the one she called her “Sunshine Loaf.” It was bright, tangy, and utterly comforting – a perfect antidote to gray days and a reminder that even the simplest things could be extraordinary. This recipe, reminiscent of her classic, brings that same joy with every slice.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 5-15 minutes
• Yields: 1 loaf (12 slices)
• Dietary Type: Vegetarian

Ingredients

• 1 cup sugar
• 1/2 cup shortening
• 1/2 cup milk
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 2 eggs
• 1 tablespoon frozen lemonade concentrate, thawed
• 1/3 cup frozen lemonade concentrate, thawed

Equipment Needed

• 5×5 inch loaf pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). While the oven is heating, grease a 5×5 inch loaf pan thoroughly. This will prevent the bread from sticking and ensure easy removal after baking.
2. In a large mixing bowl, combine the sugar, shortening, milk, flour, baking powder, eggs, and the 1 tablespoon of thawed lemonade concentrate.
3. Using an electric mixer, beat the ingredients on low speed for 30 seconds to initially combine them. This prevents the flour from flying everywhere.
4. Increase the mixer speed to medium and beat for 3 minutes. This extended mixing time is crucial for developing the gluten in the flour and creating a light and airy bread. Ensure you scrape down the sides of the bowl occasionally to incorporate all ingredients evenly.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 50-minute mark, as oven temperatures can vary. If the top of the bread is browning too quickly, you can loosely tent it with foil during the last 15 minutes of baking.
7. Once baked, remove the loaf from the oven and carefully loosen it from the edges of the pan using a knife or spatula.
8. While the bread is still in the pan, pour the remaining 1/3 cup of thawed lemonade concentrate evenly over the top. This adds a final burst of lemon flavor and helps to keep the bread moist.
9. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from breaking apart while it’s still warm and delicate.

Expert Tips & Tricks

• For an even more intense lemon flavor, consider adding the zest of one lemon to the batter. Just be sure to zest the lemon before juicing it for the concentrate.
• If you don’t have frozen lemonade concentrate on hand, you can substitute it with freshly squeezed lemon juice mixed with an equal amount of sugar.
• To prevent the bread from sinking in the middle, avoid opening the oven door frequently during baking.
• If your oven tends to bake unevenly, rotate the loaf pan halfway through the baking time.
• Make sure your baking powder is fresh for optimal rise.

Serving & Storage Suggestions

This Lickity Quick Lemonade Bread is delicious served warm or at room temperature. It’s perfect on its own as a snack or dessert, or you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a cup of tea or coffee.

To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. To reheat, simply microwave individual slices for a few seconds or toast them lightly. Frozen slices can be thawed at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	233.4 kcal	N/A
Calories from Fat	89 g	38%
Total Fat	9.9 g	15%
Saturated Fat	2.6 g	13%
Cholesterol	36.7 mg	12%
Sodium	77.9 mg	3%
Total Carbohydrate	33.8 g	11%
Dietary Fiber	0.4 g	1%
Sugars	21.1 g	84%
Protein	3 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Citrus Twist: Experiment with other citrus fruits! Orange, lime, or grapefruit concentrate can be used instead of lemonade for a different flavor profile.
• Poppy Seed Power: Add 1-2 tablespoons of poppy seeds to the batter for added texture and visual appeal.
• Glaze it Up: For a sweeter treat, prepare a simple lemon glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.
• Nutty Addition: Incorporate 1/2 cup of chopped nuts, such as walnuts or pecans, into the batter for a satisfying crunch.
• Spice it Nice: A pinch of ground cardamom or nutmeg can add warmth and complexity to the flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different size loaf pan?
A: While a 5×5 inch pan is recommended, you can use a slightly larger or smaller pan. Adjust the baking time accordingly, checking for doneness frequently.

Q: Can I use butter instead of shortening?
A: Yes, you can substitute butter for shortening, but the texture of the bread may be slightly different. Make sure the butter is softened to room temperature before using.

Q: What if I don’t have frozen lemonade concentrate?
A: As mentioned earlier, you can substitute with freshly squeezed lemon juice mixed with an equal amount of sugar.

Q: Why is my bread dry?
A: Overbaking is the most common cause of dry bread. Be sure to check for doneness regularly and avoid baking for too long.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free blend. Be sure to add a binding agent like xanthan gum to help hold the bread together.

Final Thoughts

This Lickity Quick Lemonade Bread is more than just a recipe; it’s a slice of sunshine, a taste of nostalgia, and a reminder that simple pleasures are often the best. I encourage you to give it a try and experience the joy of baking this delightful bread for yourself. Feel free to experiment with different variations and substitutions to create your own signature loaf. And if you do, please share your creations and feedback – I’d love to hear about them! This bread also pairs wonderfully with a light salad for lunch.