Lemony cake-like quick bread made with plenty of lemon zest and topped with a crunchy crumb topping and tart glaze. It’s perfection in loaf form.
Hello, darlings! What did y’all do this weekend? My weekend mainly consisted of this Lemon Crumb Loaf…and I’m totally not angry about it. In fact, I was pretty much exuberant about it.
You see, this recipe comes straight to us from my darling friend Steph’s brand-spankin’ new e-cookbook, Quick Bread Love! Being friends with someone who is writing a cookbook (of the old-fashioned or e-book variety) really gives you an insight into not only how crazy the process can be, but also how much love and passion they pour into it. I know that Steph has been working her pregnant tush off to get this book ready for us, so I was super excited to check it out and bake something out of it.
But at the end of the day, I kept coming back home to this Lemon Crumb Loaf. I mean…look at it. The bread is full of lemon zest and almost has a pound cake-like texture to it (but without the pound of butter, hallelujah be!). The crunchy crumb topping takes it over the top, and then you keep on going with a perfectly tart-sweet lemon glaze.
I know. I can’t handle it either. Let’s not talk about how I am refusing to share this with anyone.
- A copy of Quick Bread Love
- A mini companion book (with extra recipes for butters, spreads, and glazes, swoon)
- Printable recipe cards
- Fun wallpapers for your computer and iPhone
- A video tutorial
- A baking cheat sheet
Phew! Steph really knows how to do it up right, doesn’t she? To enter to win, just use the widget below! A winner will be chosen and emailed on Tuesday, May 6, 2014 at 10:00 pm CST.
Can’t wait to get your copy? You can buy your copy HERE!
For the topping:
- 1/4 cup plus 2 tablespoons flour
- 1/4 cup granulated sugar
- Pinch of salt
- 2 tablespoons unsalted butter melted
For the bread:
- 1 1/2 cups flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 5- oz can evaporated milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons lemon zest
- 2 eggs
For the glaze:
- 1/2 cup powdered sugar
- 3 teaspoons lemon juice
- In a small bowl, mix topping ingredients with a fork until crumbly.
- Heat oven to 350 degrees. Lightly grease and flour the bottom and sides of an 8 1/2-by-4 1/2-inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder and salt. In a separate medium bowl, whisk evaporated milk, oil, lemon zest and eggs until combined. Pour egg mixture into flour mixture; stir to combine.
- Pour batter into prepared pan. Sprinkle evenly with crumb topping. Bake 1 hour to 1 hour and 10 minutes until a toothpick inserted in the center comes out clean. Cool bread in pan 10 minutes, then carefully remove from pan. Transfer to a cooling rack to cool completely.
- In a small bowl, combine ingredients for the glaze. Drizzle evenly over fully cooled bread.
Post contains affiliate links.
This looks amazing! I’m addicted to anything lemon and I love, love, love that this has crumb topping!
This recipe was yelling at me to make. Maybe I should be nice and make it for this weekend. You know, since it’s our anniversary and all. 😉
I am going to need some private time with that loaf. Also, if you want to bake me a separate pan of the topping alone, I’ll love you forever!
Did you ever knowwwww that you’re my heerooooooo??
But truly, thank you friend for your sweet words and all of your support. 🙂 And you’re welcome for the serenade.
This looks so good! Such a fresh lemon topping for warm sunny days. Theres nothing better than crumbs on a cake. 🙂
Oh Stephie, this is a gorgeous loaf! Even better that it came from Steph’s wonderful new Quick Bread Love book… absolutely smiling right now! I’ve never had a lemony crumb cake before. Definitely want to give this a go very soon… AND buy Steph’s new e-cookbook. Just so I can eat lemon crumb cake and read about more deliciousness at EXACTLY the same time xx
You’ll never want another lemon bread after this! It’s ruined me!
I’m so excited for this book!!! This lemon crumb loaf is my picture perfect quick bread. Love everything about this hunk o’ joy. So proud of our little Stephanie! 😀
Love, love, love the e-book! So proud of Steph and all her amazing recipes! This loaf!!! Yum! I am a sucker for anything lemon! This would have been my first choice too!
Thank you for joining us at the party!!! I love lemon so this really caught my eye!!!
Great idea for a lemon crumb loaf. This kinds of recipe make me happy just looking at it. You are very talented.
Awesome! Going to try this soon..
This looks o good!!!! Cannot wait to make this!!!
Coming by to let you knw you are being featured this week on #theWeekendSocial link party and blog hop. I know I will be trying this out because this really combines two of my favorite things; lemon and crumb cake. Thanks for linking up at our party. I am going to make this for my family this weekend. I just know it will be as yummy as it looks!
CONGRADULATIONS !!! You have been chosen to be feature on our blog this week #TheWeekendSocial -week 19 Starts 9 Pm Eastern Standard Time !!!
I hope you don’t mean condensed milk–that generally comes in 5 oz cans. I will use part of a can of evap. milk, and oh gee, too bad for me, will use the excess in my coffee!!
Hi Sue – Nope, I do mean evaporated milk. You can get that in small 5-oz cans as well.
I used the evaporated milk, figuring you did mean that, and the bread is delicious!
I love lemon everything!
I love anything lemon! This loaf looks perfect.
This quickbread looks crazy delicious! Lemon + crumb = heck yeah!
I love lemony desserts.