Best Lemon Thyme Quick Bread Recipes
POLENTA QUICK BREAD WITH LEMON AND THYME
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
- Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.
POLENTA QUICK BREAD WITH LEMON AND THYME
Make and share this Polenta Quick Bread With Lemon and Thyme recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add lemon zest; mix 1 minute.
- Add eggs, 1 at a time, mixing well after each addition.
- Mix in lemon juice and thyme.
- Add flour, cornmeal, baking powder, and salt, and mix until just combined.
- Stir in chopped pine nuts.
- Pour batter into prepared pan. Sprinkle with pine nuts.
- Bake until a pick inserted into center comes out clean, 50 to 55 minutes.
- Let cool completely on a wire rack.
- Garnish with thyme.
Nutrition Facts : Calories 2856.9, Fat 180.9, SaturatedFat 94.5, Cholesterol 1000.5, Sodium 3342.9, Carbohydrate 286.4, Fiber 12.4, Sugar 154.2, Protein 39.5
LEMON-THYME CORNMEAL QUICK BREAD
For the best texture, be sure to choose regular or finely ground cornmeal. Avoid stone-ground cornmeal, as it is too coarse for this delicate bread.
Provided by JackieOhNo
Categories Quick Breads
Time 1h5m
Yield 12 slices
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.
- Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.
- Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325° for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutrition Facts : Calories 119.2, Fat 2.3, SaturatedFat 0.7, Cholesterol 2.5, Sodium 217.7, Carbohydrate 22.5, Fiber 1, Sugar 11.6, Protein 2.9
LEMON THYME QUICK BREAD
I created this fabulous spring quick bread to satisfy my love of all things lemon and to use up some fresh herbs from my garden. I was quite pleased with the results and think you will be, too. -Deanna Smith, Des Moines, Iowa
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, whisk the egg, buttermilk, oil, thyme, lemon juice and lemon zest. Stir into dry ingredients just until moistened., Transfer to a greased 8x4-in. loaf pan. Sprinkle with pine nuts if desired. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, whisk confectioners' sugar and lemon juice; drizzle over warm bread.
Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 129mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
POLENTA QUICK BREAD WITH LEMON AND THYME
Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
- Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.
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