Lemon Nut Bread
6 (3” diameter) (1 c. volume) clay flowerpots
shortening
3/4 c. margarine
1-1/4 c. sugar
3 eggs
2-1/2 c. flour
2 tsp. baking powder
1 tsp. salt
1/2 c. milk
1/3 c. lemon juice
3/4 c. chopped pecans
2 tsp. grated lemon rind
To Season Flowerpots: Wash pots, thoroughly grease insides of pots with shortening. Place on 15-1/2 x 10-1/2” jelly roll pan. Bake at 375 degrees for 10 minutes. Cool.
Beat margarine and sugar until light and fluffy. Blend in eggs. Add combined dry ingredients alternately with milk and juice, mixing well after each addition. Stir in nuts and rind. Cover bottom of each pot with circle of wax paper.
Spoon batter into well greased pots. Bake at 350 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool.
Variation: Substitute greased and floured 9x5” loaf pan for flowerpots. Bake at 350 degrees for 1 hour and 20 minutes. Cool 5 minutes; remove from pan.
NOTE:
Only bake breads in new flowerpots which have never been used for any other purpose.
Larger clay pots may be used by baking the greased pots about 5-10 minutes longer for seasoning pot.
Any recipe for bread may be baked in clay pots. Place tin foil or wax paper on the bottom for ease in removing baked product.
