This is a delicious, light bread that is great for breakfast, or dessert. Got this from the BHG New Cookbook, circa 1968, its an oldie but a goodie. I like to serve mine fresh from the oven with bacon. For the rushed times we all have, I whip it up the night before, refrigerate then when I wake up pop it into the oven, go about getting ready and by the time I have had a cup of coffee, showered, dressed and hair/makeup done I have time to pop some pre-cooked bacon into the oven to warm while the bread finishes and viola… A nutritious and easy breakfast for all to enjoy.
For the fruit, choice is up to you, I usually add a can of fruit cocktail sans juice, orange slices, and chopped apple. Being able to play with the adds is one of my favorite things about this bread, it’s never the same twice, depending on what’s in season or what your mood is. Nuts is another option for me if I add nuts then I will skip the side of meat and usually serve it as a dessert with ice cream or yogurt instead of for breakfast. Try it both ways and let me know which you like best.
Hope you like it as much as my family does.
2 c sifted flour
3/4 c sugar
3 tsp baking powder
1/2 tsp salt
2 beaten eggs
1 c milk
3 tbs oil
fruit of choice
nuts of choice
Preheat Oven 350 degrees
Sift together dry ingredients, combine eggs, milk and oil; add to flour mixture, beating well.
Add in fruit and nuts if desired.
Add lemon zest.
Turn into greased 9x5x3 loaf pan. Bake 50 mins or till toothpick inserted in center comes out clean.
Store leftovers in the frig.