Garam Masala Spiced and Iced Lemon Bread

Spiced and Iced Lemon Bread Featured

This is my second installment of ‘Make me Love Lemon Desserts.’ I just made that up. This is me trying to use the rest of the free bag of lemons from my Lemon Custard Cakes with Herbs de Provence Glaze. You have to check these lemons out. They are literally the saddest lemons ever. No wonder Giant Eagle is desperately trying to pawn them off on the unsuspecting public. That’s cool though. I will make them shine again!

Sad LemonsSpiced and Iced Lemon Bread Corner 1

our-growing-edge-badgeI am also putting this post together as a second entry to Our Growing Edge. It’s an opportunity for food bloggers to try new things within a set theme and share them twice per month. This month’s Holiday Baking-themed event is hosted by Lauren from Sweet and Southern Lifestyle.

I have little practice when it comes to working with fresh lemons and I wondered if other people could use some pointers, too. When zesting a lemon you can use a simple box grater or a fancy microplane grater. You want to remove just the shiny, yellow outside of your (rinsed!) lemon but leave the white pith or layer just underneath the skin. You can compare a properly zested lemon (left) to one where I got the pith (right) below. To juice a lemon you can use a store-bought juicer or just stab it with a fork a few times. As you squeeze the lemon, stab and twist the pulp of the lemon with your fork,as pictured below. Always strain fresh lemon juice with a fine wire sieve to remove the seeds and pulp.

Lemon ZestingLemon Juicing

This recipe uses another interesting spice blend from a foreign land, garam masala, which literally means hot mixture of spices. It’s used in traditional Indian cooking. The exact mix may vary from place to place and depending on personal taste. However, it typically contains peppercorns, cloves, cinnamon sticks, mace or nutmeg, cardamom pods, cumin seeds and bay leaves. The ingredients are toasted and then ground to a fine powder. It has a unique taste. There is definitely a savory, spicy kick to it but the nutmeg and cinnamon give it a sweetness, as well. Garam masala can be purchased at specialty food stores but there is a recipe on Epicurious, if you’d rather to make your own. For some more ideas on how to use this unique blend check WiseBread.

Garam Marsala

Spiced and Iced Lemon Bread Top 1

This sweet-spicy quick bread with a glossy, melt-in-your-mouth icing is my new favorite flavor blend. I think I may have eaten half the loaf already. But, if you find this isn’t the mix for you, I’ve included a few variations below the main recipe. Make it sweeter, make it spicier, make it chunkier. Make it all three! Actually, that doesn’t make sense… Well, whatever! Make it your own!

Spiced and Iced Lemon Bread Sliced

  • Servings: 1 loaf
  • Time: 90 minutes
  • Difficulty: easy
  • Print


Garam Masala Spiced Lemon Bread:

2 cups whole wheat pastry flour (You can sub all-purpose flour.)

1 cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon garam masala

2 egg whites

1 cup vanilla soy milk (You can sub any type of milk.)

¼ cup canola oil

1 tablespoon lemon zest (from about 2 lemons)

4 tablespoons lemon juice (from 1 or 2 lemons)

Sweet Lemon Icing:

1 cup powdered sugar, sifted

3 tablespoons lemon juice

Additional garam masala for garnish


Garam Masala Spiced Lemon Bread:

Preheat oven to 350° F.

Sift or whisk together flour, sugar, baking powder, salt and garam masala.

In separate bowl, combine egg whites, milk, oil, zest and juice.

Combine wet and dry ingredients until just moistened. Lumps are fine.

Spread batter evenly into greased loaf pan.

Bake for 30-40 minutes.

Cool in pan on wire rack for 10 minutes.

Run knife around edge of pan and remove loaf from pan.

Allow to cool completely before icing.

Sweet Lemon Icing:

Mix all ingredients until smooth.

Pierce loaf in several places with a fork.

Spread half of icing over cooled bread and let sit for 5-10 minutes.

Spread remaining icing over bread.

Sprinkle with additional garam masala.


Sweeter: Add a ½ cup of white chocolate chips to the batter.

Spicier: Increase garam masala to 2 teaspoons and add 1 tablespoon dried parsley flakes. Nix the lemon icing and serve slices of bread toasted with a pat of butter on top.

Chunkier: Add a ½ cup each of chopped, shelled pistachios and dried cherries or cranberries.

Spiced and Iced Lemon Bread Corner 2Spiced and Iced Lemon Bread Eaten 2

7 thoughts on “Garam Masala Spiced and Iced Lemon Bread

  1. Pingback: Holiday Recipes –

  2. Pingback: Garam Masala Spiced Lemon Loaf – Bon Appetit Baby!

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