Lemon Tea Bread

Preheat oven to 350°F.
Grease 8½ × 4½-inch loaf pan; set aside.

In large mixer bowl combine milk, eggs, sugar, butter or margarine and lemon peel.  Beat at medium speed until well blended.  Add dry ingredients; beat at low speed just until they are moistened and mixture is smooth.  Fold in pecans.

Pour into loaf pan.  Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Meanwhile, combine sugar and lemon juice for glaze.

Place bread, still in pan, on wire rack to cool.  Slowly pour on glaze while bread is still hot.  Let stand 10 minutes in pan; remove bread and cool completely, on wire rack.

Makes about 16 ½-inch slices, about 165 calories per slice.