lemon bread

Serves: 4

Ingredients:
1 cup whole wheat flour
½ cupcake flour
¾ cup brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 lightly beaten egg
1 cup fat-free milk
¼ cup canola oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice (optional)
½ cup chopped toasted almonds or walnuts

Method:
preheat oven to 180°c.grease a loaf pan; set aside. in a medium bowl stir together flour, sugar, the baking powder, and salt. make a well in center of flour e mixture; set aside.
in another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. add egg mixture all at once to flour mixture. stir just until moistened (batter should be lumpy). fold in nuts. spoon batter into prepared pan.
bake for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. if desired, stir together the 2 tablespoons lemon juice and the 1 tablespoon sugar. while bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. cool in pan on a wire rack for 10 minutes. remove from pan. cool completely on a wire rack. wrap and store overnight before serving.