Barbara Lauterbach's Lemon Bread -

1/3 c Butter, melted

1 ts Lemon or orange extract

2 Eggs

1 1/2 c King Arthur unbleached all-

-purpose flour 1 ts Baking powder

1 ts Salt

1/2 c Milk

1 large lemo -or use

1/2 t lemon oil

1/2 c Chopped pecans

--TOPPING-- 1/2 c Confectioners' sugar

1/4 c Fresh lemon juice

4 1/2"x

8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes out clean. TOPPING: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.