Very Lemon Bread

1/3 cup butter melted
1 cup sugar
3 tablespoons lemon extract
2 eggs, lightly beaten
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoon freshly grated lemon peel
1/2 cup chopped pecans

Lemon Glaze:
1/4 cup fresh lemon juice
1/2 cup sugar

In large bowl, mix butter with sugar, lemon extract and eggs.  In separate bowl, sift flour with baking powder and salt.  To butter mixture, add flour mixture alternately with milk, stirring just enough to blend.  Flod in lemon peel and pecans.  Pour batter into greased and floured 9x5-inch loaf pan and bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.  Remove bread oven and with a wooden pick poke holes all over top of bread.  While loaf is still warm, drizzle lemon glaze mixture over top and let cool in pans soaking up all the glaze.  Wrap in plastic and store for 1 day to develop the intense lemon flavor before slicing to serve.

This recipe from the Creme de Colorado is full of citrus flavor and very good.  I doubled this recipe and put it in small loaf pans (6). If using small loaf pans bake for 20-25 min, checking to make sure they are done before removing from oven.

1 loaf or 3 small loafs