It smelled pretty fantastic in the oven, but it was when I cut into it that I knew it was going to be everything I thought it was going to be. In fact, once I had taken a bite of the Tequila Glazed Lemon Bread with Rosemary Walnut Filling, I whipped out my iPhone, took a shot of it and immediately texted it to my friend Sabrina. Sabrina writes the blog The Tomato Tart and doesn’t really have a sweet tooth. But what she DOES love is both citrus (which this has) as well as baked goods that walk the fine line between savory and sweet. This quick bread totally screamed her name.
It had been awhile since I had baked a quick bread (a batter-based bread that is risen with baking powder and/or baking soda and not yeast) on the recommendation of someone else. I was knee deep in a photoshoot for BevMo! photographing my umptheenth cocktail for their Spring cocktail booklet (which should be in the stores any day now, look for it!). My table was laden with bottles of booze and Kris, the social media director who was art directing the shoot told me that her absolutely favorite thing to bake and eat was the Simply Recipe’s Lemon Bread. I knew I had to investigate after such high recommendations.
Of course, after the shoot, Kris generously left me a couple of bottles to play with and I decided I need to use some of it with the lemon bread. I had some fresh rosemary leftover from a dinner I had made with AJ and I pretty much have an arsenal of nuts at my disposal as I stock up every time I go to my local co-op that has a ridiculous huge bulk food section. The recipe pretty much made itself.
I could totally understand why Kris said this was her favorite thing to make and eat. Moist, extra lemony, with a kick of tequila warmth and a slight savory undertone because of the rosemary, this is the sort of savory sweet bread that I could eat for breakfast, for coffee or tea or just nibble on any time of day. Even AJ, who isn’t super fond of citrus desserts (he’s a chocolate & caramel type of guy), found himself eating a slice or two with his coffee. As for Sabrina, she totally ended up making a version of her own lemon bread, completely gluten free. Bounce on over to her site to check it out.
Special thanks to my friend Kris at BevMo! who generously let me keep a bottle of slightly used Tres Generaciones Plata tequila to use in this recipe (and you know, take tiny sips from while baking).
Tequila Glazed Lemon Bread with Rosemary Walnut Filling
By Irvin Lin
This quick batter bread, fancied up a bit with rosemary and walnut filling is extra moist due to the double glazing. First a glaze of lemon honey soaks into the bread to make is extra lemony and then a thicker tequila glaze keeps the bread moist, sweet and gives just a nice touch of tequila warmth to each bite. If you don’t want to use alcohol, feel free to substitute milk for the tequila for the second glaze.
Adapted from Simply Recipes.
Ingredients
Rosemary walnut filling
2 tablespoon finely minced fresh rosemary
1/4 cup (50 g) white granulated sugar
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
1/2 cup (70 g) chopped walnuts
Bread batter
1/2 cup + 2 tablespoons (142 g or 1 1/4 stick) unsalted butter at room temperature
1 cup (200 g) white granulated sugar
1/4 cup honey (orange blossom if you have it)
3 large eggs at room temperature
2 tablespoons lemon zest (from 2 lemons)
1/2 cup whole milk
1/4 cup freshly squeezed lemon juice
2 1/2 cups (350 g) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cardamom
1/2 teaspoon salt
Glaze #1
1/4 cup freshly squeezed lemon juice
1/3 cup (75 g) white granulated sugar
1 tablespoon honey (orange blossom if you have it)
Glaze #2
1 cup (130 g) confectioners’ (powdered) sugar
2-3 tablespoons silver tequila
Instructions
1. Preheat the oven to 350˚F. Butter and flour a 5 x 9 inch loaf pan. Make the rosemary walnut filling first by stirring all the ingredients together in a small bowl. Place aside.
2. Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Beat the butter on medium speed until fluffy, about a minute. Add the sugar, honey and lemon zest to the butter and beat for an additional minute or until it the ingredients are incorporated thoroughly. Add the eggs, one a time, scraping down the sides between additions, making sure the batter incorporates the eggs completely before adding the next egg. Add the milk and lemon juice and beat to the batter and beat to incorporate. The batter might look curdled or broken, but don’t worry, it’ll come together when you add the additional ingredients.
3. Place the flour, baking powder, baking soda, cardamom and salt in a large mixing bowl. Using a balloon whisk, vigorously stir to distribute the dry ingredients together. Add to the wet batter and beat until just incorporated and smooth.
4. Spoon 1/3 of the bread batter into the pan and spread out evenly in the pan. Sprinkle 1/2 of the rosemary walnut filling over the batter (try not to get let it touch the side of the pan). Spoon 1/3 of the bread batter over the filling and sprinkle the remaining 1/2 of the rosemary walnut filling over that batter. Scrape the remaining bread batter over the filling and smooth out. Bake in the oven for 1 hour to 1 hour 10 minutes or until a skewer inserted in the middle of the loaf comes out clean.
5. About 10 minutes before the bread is done, prepare glaze #1 by heating all the ingredients together until the sugar has dissolved. Once the bread is done, remove from the oven and poke holes all over the top of the bread (while it is still in the pan) to help the glaze penetrate and spoon glaze over the still hot bread. Let the glaze soak in before you continue to use up the remaining glaze. Let the bread cool in the pan for about 10 minutes before removing from the pan and letting cool to room temperature on a wire rack.
6. Once cool, prepare glaze #2 by first sifting the confectioners’ sugar into a small bowl and stirring in 2 tablespoons of tequila. If the glaze seems too thick (you want that delicate balance of a glaze that is thick enough to cling to the bread, but thin enough to run a bit on the bread) stir in an additional teaspoon of the tequila, adding more tequila to get the right consistency. Spoon over the cooled bread, allowing some of the glaze to dribble down the sides of the bread. Let the glaze cool and firm up, then slice and serve.
Makes 1 loaf.
Michael says
To me, there are three things awesome about this quick bread:
1. It’s got a great flavor combination
2. There’s tequila
3. It’s COVERED in glaze.
Irvin says
Thanks Michael! The covered in glaze is key. 😉
Sabrina Modelle says
Wow, this lemon rosemary bread looks even better in big pictures. Can’t wait to try your version.
X
S
Irvin says
And I can’t wait to try yours!
Alyssa @ Kitchen Cures says
You had me at Tequila. This takes quick breads to a whole new level-love it.
Irvin says
The tequila is awesome with the lemon!
Arthur in the Garden! says
Tequila! Wasn’t it the first liquid the gods made after creating Earth? mmmm
Irvin says
Quite possibly. I’m a fan. 😉
Family Foodie says
This looks AMAZING…. please promise you will make this next time we get together… mmmmmm
Irvin says
The question isn’t whether I’ll make it or not when we get together, the question is when I’ll get a chance to see you again! Hopefully soon!
Whitney @ The Newlywed Chefs says
Irvin, this looks crazy good! I love a good lemon treat every now and then. Thanks for sharing!
Mikey F. says
Lemon treats are my thing. I could it anything as long as it has lemon. Tequila helps a lot too! 🙂
Michael C. says
This was the first of your many recipes that I actually made. And it is terrific. Lemon, rosemary, tequila… sounds like a delicious cocktail, but now, even better, it’s a desert, or a tea bread, or breakfast!
Note: You have a lot of Michael/Mike/Mikey’s in your life, dont’ you?
Keri says
I’ve just discovered you today and, well, just WOW. The food, the design, the whole blog. I have a feeling you would be great fun to have a cocktail party with. I look forward to exploring more. Thanks for taking the time and effort I know is needed to turn out such a quality blog offering.
Alice says
What a wonderful recipe! Thank you for sharing this delight.
julio says
very goooddd
Jose says
Adorei, Que bela receita de Pão de limão, delicioso! Uma ótima opção para o domingo a tarde.
Márcio Henrique says
Mouth watering here. I’m going to make this recipe now
Mary says
I loved it, What a beautiful lemon bread recipe, delicious! A great dessert option for a family lunch.
Doris J Wade says
Can i subsitute oranges for lemons ?
Irvin says
Hi Doris, yes! You can totally substitute oranges for the lemon in this bread! Let me know how it turns out and if you like it!
Emagreça Rápido says
Perfect, Thanks
Luana Souza says
Que delicia, vou fazer para os meus filhos, eles vão adorar.
alex vargas says
That is so easy to do.
My daughter is crazy for this dish =)
casa a venda em pelotas says
That’s lovely!!!
Thanks for this recipe.
I’ll do it today.