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Delicious Lemon Bread

by Heather McGuirk

Sweet lemon bread is perfect when served with a berry jam.

For the Bread:
1/2 cup shortening
1 cup sugar
Egg Replacer equivalent to 2 eggs
1 1/4 cups flour
1 tsp. baking powder
Rind of 1 lemon, grated
1/2 cup vanilla soy milk
2/3 cup chopped nuts

For the Topping:
1/4 cup sugar
Juice of 1 lemon

For the Bread:
• Preheat the oven to 350ºF.
• Lightly oil a bread pan and line with waxed paper.
• Cream together the shortening, sugar, and egg replacer. Set aside.
• Combine the flour, baking powder, and lemon rind.
• Alternately add the soy milk and the shortening mixture to the flour mixture, combining well.
• Add the chopped nuts and stir to combine.
• Spread into the prepared pan and bake for 1 hour.

For the Topping:
• Combine the ingredients.

To Assemble:
• Turn the oven heat off.
• Pour the topping over the bread. Place in the oven for 5 minutes.
• Cool on a wire rack.

Makes 10 servings