Lemon Pecan Tea Bread

Lemon Pecan Tea Bread

Bread

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs, lightly beaten

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2 teaspoons grated lemon zest

1/2 cup lemon juice

3/4 cup finely chopped pecans

Topping

3/4 cup confectioners' sugar

1 tablespoon lemon juice

1/2 teaspoon lemon zest

Pecan halves for decorating

Preheat oven to 350 degrees F. Grease and flour or use cooking spray to prepare a 9 x 5-inch loaf pan.

Beat butter in a large mixing bowl until smooth. Gradually add sugar, beating until light. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Sprinkle about half of flour mixture over butter mixture and gently beat until blended.

In a separate bowl, combine vanilla, lemon zest, and lemon juice. Beat half of liquid mixture into batter. Add remaining dry ingredients and liquid and beat into batter to blend well. Stir in chopped nuts. Pour into prepared pan. Bake about 45 minutes or until toothpick inserted in center comes out clean. Cool in the pan on a rack 10 minutes, then turn bread out and cool completely.

To make the topping, in a small bowl combine powdered sugar, lemon juice, and lemon zest. Stir until smooth. Decorate loaf top with pecan halves. Pour topping over cooled loaf.