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Tender moist Lemon Quick Bread made with a cake mix, topped with a delicious brown sugar cinnamon and pecan streusel drizzle with a sweet glaze. A wonderful simple sweet bread treat perfect for summer!

This beautiful sunny lemony loaf is the perfect summertime treat! With the help of a lemon cake mix this mouth-watering quick bread comes together in a matter of minutes!

The beauty of this recipe is that an orange cake mix can be used in place of the lemon if you prefer a different citrus taste. Which really makes this the BEST Citrus Streusel Quick Bread Recipe.

This recipe was found in an old edition of Taste of Home 2004 Cookbook. I wasn’t exactly sure how the cinnamon brown sugar and pecan streusel would pair with the citrus flavors of this moist tender bread. Surprisingly, they blend beautifully! They truly compliment each other. The slight tangy lemon flavor is off-set with the sweet and nutty flavors of the streusel.

How To Make Citrus Streusel Quick Bread

Ingredients you’ll need to make this recipe

• 1 package (18-¼ ounces) lemon or orange cake mix, divided
• 2 Tablespoons brown sugar
• 1 Tablespoon butter
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans
• 1 package (3.4 ounces) instant vanilla pudding mix
• 4 eggs
• 1 cup (8 ounces) sour cream
• 1/3 cup vegetable oil
• 1 cup confectioners’ sugar (for glaze)
• 2-3 Tablespoons milk (substitute lemon or orange juice for more flavor)

How To Make Cinnamon Streusel Topping

In a small bowl, combine 2 Tablespoons of cake mix, brown sugar and cinnamon. I tossed in the nuts too. The original recipe calls for the addition of the pecans after you combine the other ingredients.

Cut in butter until crumbly. I begin this process with a fork, then switch to my hands, to create a pea size crumb. If your hands are overly warm you won’t want to use this method, as the butter will melt and ruin your crumb.

TIP: I mentioned above that you can wait to mix in the pecans until after you’ve created the brown sugar crumb. However, I mix the pecans in at the same time. This way the nuts get a tiny bit of that buttery brown sugar mixture on them, and you get a delicious “candied” pecan during baking.

How To Make The Lemon Quick Bread

In a mixing bowl, or the bowl of your stand mixer, combine the pudding mix, eggs, sour cream, oil and remaining cake mix; beat on medium speed for 2 minutes.

Poor bread batter into two greased 8-in. x 4-in. x 2 in. loaf pans. Give the pans a little shake to spread the batter evenly.

Sprinkle with pecan streusel mixture. Divide the mixture in half and sprinkle each pan with the mixture.

Baking Lemon Quick Bread

Bake in preheated 350 °F oven for 45–50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks.

TIP: The bread loaves may be slightly sunken in the center because of the weight of the pecan streusel. Do not let this concern you! It’s perfect as is!

Combine the glaze ingredients and drizzle over warm bread.

TIP: I have mentioned this earlier in the post, but I want to mention it again for all the citrus fans out there…you can substitute the milk for lemon or orange juice to give the bread an extra punch of flavor!

Slice the bread into nice thick slices! This isn’t sandwich bread! It’s okay to go a little thicker with a yummy dessert bread. About 1 inch thick is just right in my book. That way when I only have two slices I feel less guilt! It was ONLY two slices! (Please tell me I’m not the only one that does this?)

Other Favorite Quick Bread Recipes

• Pumpkin Cream Cheese Pecan Streusel Bread
• Cranberry Eggnog Bread
• Moist Pumpkin Bread
• Lemon Zucchini Bread with Crumb Topping
• Sour Cream Banana Nut Bread
• The Best Blueberry Muffin Bread with Sugar Topping from The Kitchen Whisperer

This quick bread is a wonderful treat and a great first bake for young bakers.

I hope you enjoy it as much as I do! Thanks so much for stopping by today!

Happy Nesting!

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Yield: 2 loaves

Lemon Streusel Cake Mix Quick Bread

Print

Tender moist Lemon Quick Bread made with a cake mix, topped with a delicious brown sugar cinnamon and pecan streusel and a sweet glaze. A wonderful simple sweet bread treat perfect for summer!

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 1 package (18-¼ ounces) lemon or orange cake mix, divided
• 2 Tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 Tablespoon cold butter
• 1/2 cup chopped pecans
• 1 package (3.4 ounces) instant vanilla pudding mix
• 4 eggs
• 1 cup (8 ounces) sour cream
• 1/3 cup vegetable oil

Glaze

• 1 cup confectioners' sugar
• 2 to 3 Tablespoons milk

Instructions

1. In a small bowl, combine 2 Tablespoons cake mix, brown sugar and cinnamon; cut in butter until crumbly, Stir in pecans; set aside. Note you can mix the pecans in with the cake mix and butter to create a candied pecan.
2. In a mixing bowl, or the bowl of a stand mixer, combine the pudding mix, eggs, sour cream, oil, and remaining cake mix; beat on medium speed for 2 minutes. Pour into two greased 8-in x 4-in. x 2 in. loaf pans. Sprinkle with pecan mixture.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Combine the glaze ingredients and drizzle over warm bread.

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Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 113mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 2g

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