See if you can bring some spring sunshine inside with this light and savory recipe. You’ll likely have the ingredients on hand and cooking with a coffee can might broaden your baking repertoire.
Skip the glaze if you would like to avoid the sugar. We found this tangy bread delicious with or without the topping.
Confession: When we made and photographed the Lemon Bread recipe below, we didn’t cut off the inside lip of our coffee can (yup, you can see it right there in the photos below). As a result, we had a really hard time removing the bread after it finished cooking. So do yourself a favor and follow these few easy steps to remove the lip from your can. It’ll save you a lot of frustration!
Use a can-opener to cut off the rim, being careful not to catch on its sharp edges. We used a basic can-opener, but for added ease, try the Kuhn Rikon opener featured in The Good Cooking Store. Carefully rinse and fully dry the coffee can to remove unnecessary shavings or coffee grounds.
Fix-It and Forget-It Diabetic Cookbook, page 250
Cooking Time: 2-2 1/4 Hours
Ideal slow cooker size: 4-qt.
¼ cup canola oil
6 Tbsp. sugar
sugar substitute to equal 3 Tbsp.
2 eggs, beaten
1 ⅔ cups flour
1 ⅔ tsp. baking powder
½ tsp. salt
½ cup fat-free milk
4 ozs. chopped walnuts
grated peel from 1 lemon
¼ cup powdered sugar
juice of 1 lemon
1. Cream together oil, sugar, and sugar substitute. Add eggs. Mix well.
2. Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture.
3. Stir in nuts and lemon peel.
4. Spoon batter into well-greased 2-pound coffee can and cover with well-greased tin foil.
Place in cooker set on High for 2-2 ¼ hours, or until done. Remove bread from coffee can.
5. Mix together powdered sugar and lemon juice. Pour over loaf.
6. Serve plain or with cream cheese.