Candied Lemon Quick Bread with Candied Lemon and Ginger Butter

Candied lemon zest (a staple item in my refrigerator) turns this savory bread into a semisweet dessert. Toasted and spread with a touch of candied lemon and ginger butter, this bread makes a bright and zesty breakfast with a brisk cup of espresso.

MAKES 1 LOAF (12 SLICES)

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       EQUIPMENT: A 1-quart (1 l) rectangular nonstick loaf pan; a heavy-duty mixer fitted with a whisk (optional); a baking rack.

        Vegetable oil, for oiling the pan

        1-1/4 cups (180 g) unbleached, all-purpose flour

        2 teaspoons baking powder

        3/4 teaspoon fine sea salt

        1/4 cup (75 g) Candied Lemon and Syrup, syrup reserved for later use

        3 large eggs, free-range and organic, lightly beaten

        1/3 cup (80 ml) vegetable oil, such as sunflower oil

        1/3 cup (80 ml) whole milk

        3 tablespoons syrup from Candied Lemon and Syrup or mild honey, such as clover

        Candied Lemon and Ginger Butter, for serving

        Candied Citrus pieces, for garnish (optional)

1.     Center a rack in the oven. Preheat the oven to 400°F (200°C). Lightly oil the loaf pan.

2.     In a large bowl, combine the flour, baking powder, salt, and candied lemon. Toss to mix the dry ingredients and coat the lemon.

3.     In the bowl of the heavy-duty mixer, whisk together the eggs, oil, milk, and syrup at high speed until the mixture is light and frothy, about 3 minutes. On low speed, mix in the dry ingredients until just combined. The batter will be quite thick.

4.     Pour the batter into the prepared pan and bake until the bread is well risen, firm, and golden, 25 to 30 minutes. Remove the bread from the pan and place it on the baking rack to cool. Serve sliced, fresh or toasted, with candied lemon and ginger butter and extra candied citrus pieces.

MAKE-AHEAD NOTE: Store, carefully wrapped, in a cool, dry place for up to 3 days or in the freezer for up to 1 month.