Lemon Quick Bread Recipe

Add the dry ingredient mixture to the wet yogurt mixture. Mix just until everything is blended; be careful not to overmix.

Spoon the batter into a greased and floured 9- x 5-inch loaf pan, or divide it among 3 mini loaf pans.

Bake the large loaf for 50 minutes to 1 hour, or the mini loaves for 30–35 minutes. The bread is done when a toothpick inserted into the center comes out clean.

If you notice the top browning too quickly, you can shield it loosely with aluminum foil after about 50 minutes of baking time.

As soon as the bread comes out of the oven and is still warm, pour the lemon-sugar glaze evenly over the top. You can use a pastry brush to ensure even coverage, or poke tiny holes with a toothpick to help the syrup soak in.

Let the bread cool in its pan on a wire rack for 10 minutes. Then, carefully remove it from the pan and transfer it directly to the wire rack to cool completely before slicing.