Lemon Pecan Bread

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup 2% milk
• 1 cup finely chopped pecans
• 4 teaspoons grated lemon zest
• 1/2 cup sugar
• 1/3 cup lemon juice

1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in pecans and lemon zest.
2. Spoon into two greased 9x5-in. loaf pans. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean.
3. For glaze, combine sugar and lemon juice. Immediately spoon over bread. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

butter, sugar, eggs, allpurpose, baking powder, salt, milk, pecans, lemon zest, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-pecan-bread/ (may not work)