Happy New Year!

I hope you had a lovely Holiday season filled with food, family and celebration!

I know Mikey and I had just that and it was the best way to end 2013. We were able to see so many friends and family and ate and drank ourselves to the max! I wouldn’t have had it any other way. 

Also…MIKEY GOT ME A NEW LENS FOR MY CAMERA!!!!

I am already so obsessed. It is SUCH an improvement and I have only begun to scratch the surface with it. I don’t know if you can tell in these pictures…but I sure could. I also took a billion and apologize for any pictures that look similar.

I guess I should also mention this bread!

It’s a quick bread to make and it is delicious! It’s just the right balance of sweet and tart.

I wanted something lighter since over the holidays everything is sooooo heavy. This would be a great tea bread or breakfast bread and I recommend you add it to the shuffle ASAP.

I hope 2014 is off to a great start for all of you! I would lie and tell you my new years resolution is to blog more…but I feel like I’ve tried that and failed…I’ll try to update lots now that the chaos of the holidays is over!

Thanks for all your comments and subscriptions!!!!!!!!!

Go make some bread 🙂

Recipe: Glazed Lemon Bread

Ingredients: 

1 1/2 Cups Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Eggs, Room Temperature

1/4 Cup Greek Yogurt

1 Cup Sugar

2 Tablespoons Butter, Softened

1 Teaspoon Vanilla Extract

2 Teaspoons Lemon Extract

1/3 Cup Lemon Juice

1/2 Cup Oil

Zest of 1 Lemon

Glaze:

1 Cup Powdered Sugar

2 Tablespoons Milk

1/2 Teaspoon Lemon Extract

Directions: 

Preheat oven to 350 degrees. Grease and flour (I use Pam spray for baking) a 9×5 loaf pan, set aside.

In a large mixing bowl, combine flour, baking soda, baking powder and salt, set aside.

In a medium mixing bowl, combine egg, yogurt, sugar, butter, vanilla extract, lemon extract and lemon juice.

Mix wet ingredients well and once incorporated add to flour mixture. Mix to combine and then add oil and lemon zest. Mix to combine and then pour into prepared pan.

Bake for 50 minutes to 1 hour (more or less depending on your oven). Check with a toothpick to see if finished, by inserting it into the center of your loaf and removing. If it comes out clean your bread is ready.

Let the loaf cool in the pan for about an hour, then remove from pan and let loaf finish cooling completely.

Once cooled, combine all glaze ingredients and gently pour over loaf to glaze. Let glaze harden a bit before serving.

NOTE: I made this bread twice. The first time it turned out better and did not collapse in the center as much. To prevent this, make sure your bread is baked all the way through before removing from the oven. I ended up baking mine for a little over an hour. The edges did brown quite a bit…to prevent this, wrap pan with aluminum foil before baking and sides will not brown as much! Best of luck with your baking!!