Meyer Lemon Spice Bread

When I asked you what desserts you’d like to see me make, the top two responses were a clementine-flavored dessert and a Meyer lemon infused dessert. On Friday, I brought you my chocolate-filled clementine sandwich cookies.

Today? We’re going with something a little more hearty and a little more healthy. The loaf is fragrant and a bit spicy, and only a little sweet. Enjoy a slice of this bread warm and spread with preserves or nut butter for breakfast, or a plain slice for a snack.   

Meyer Lemon Spice Bread

Adapted from my Wholesome Lemon Blueberry Muffins

2 cups whole wheat flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1/2 cup maple syrup
2 large eggs
1 cup 1% milk
2 T Meyer lemon zest (zest of 2 lemons)
4-5 T Meyer lemon juice (juice of 2 lemons)
1/2 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp ground cardamom
1/4 c raw sugar for sprinkling

  

Preheat oven to 350F.

In a large mixing bowl, whisk the syrup, eggs and milk together. Add the flour, salt, baking powder and baking soda, stirring until completely blended. Mix in the spices, zest and lemon juice.

Pour the batter into a greased loaf pan and sprinkle with the raw sugar. Bake at 350F for 45-55 minutes, or until a knife inserted into the center of the loaf comes out clean. Allow to cool for 15 minutes. Slide a knife around the edges of the loaf to loosen it from the pan, and invert onto a wire rack to finish cooling.

Here’s how to store your quick breads and muffins!