While I was up tending the smoking pork butt recently, I baked some bread, made some mozzarella, and made this bread.
It’s kind of cake more than bread, but since it was baked in a loaf pan, I guess that allows the “bread” designation.
My recipe is based on a lemon bread recipe I found in the King Arthur Flour 200th Anniversary Cookbook. I made a few changes, and next time I make it I have a few other changes to make as well.
But here’s what I did this first time around: