Lemon nut bread recipe from 1959

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Vintage recipe for lemon nut bread (1959)

Lemon nut bread retro ’50s recipe

Here’s a moist delicious nut-bread that is really unusual! It has a delightful fresh lemon flavor — and what an eye-catcher it is, too! 

Vintage recipe for lemon nut bread (1959)

Lemon nut bread

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 20 minutes
Total Time: 1 hour 40 minutes


  • 3/4 cup sugar
  • 3 tablespoons soft butter
  • 2 eggs
  • 2/14 cups sifted Robin Hood all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup finely chopped walnuts
  • 3 tablespoons grated lemon rind


  1. Cream sugar, butter and eggs.
  2. Add sifted dry ingredients alternately with milk; Blend well.
  3. Stir in walnuts and lemon rind.
  4. Pour into greased 9- by 5- by 3-inch loaf pan.
  5. Let stand 20 minutes.
  6. Bake at 350 (F) for 55-60 minutes.
  7. Remove from pan immediately.
  8. Cool.


If you use Self-Rising Flour, omit baking powder and salt.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 60mgSodium: 516mgCarbohydrates: 35gFiber: 2gSugar: 19gProtein: 7g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Lemon nut bread (1959)

ALSO TRY: Ladybird Johnson’s classic lemon pound cake recipe (1966)

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