Lemon Bread

2 c. unbleached flour
1 & 1/2 tsp. baking powder
1 & 1/2 c. sugar
3/4 c. canola oil
3 large eggs
3 TBS fresh grated lemon peel
3/4 c. toasted hazelnuts, finely ground
3/4 c. 1 % milk

1/2 c. fresh lemon juice
1/4 c. sugar

Preheat oven to 350. Butter & flour 2 large loaf pans, or 5 small ones.

In small bowl, combine flour & baking powder.

In large mixing bowl, combine sugar, oil, eggs & lemon peel. Beat mixture for 2 minutes on medium. Stir in nuts. Mix in dry ingredients & milk alternately in 2 batches each. (Flour mixture, beat, milk, beat, repeat.)

Divide batter evenly between pans. Bake until very light golden & tester comes out clean, about one hour for large loaves, 30 - 35 minutes for small. Remove from oven.

Prepare glaze. Stir lemon juice & sugar together in small bowl until all sugar dissolves.

Run sharp knife around edges of bread to loosen from pans. Brush generously with glaze, allowing glaze to run down the sides. Repeat until all glaze is applied.

Cool completely.

Turn out loaves. Wrap tightly with plastic wrap & refrigerate. They also freeze well for later use.