Herb Quick Bread Recipe

Herb Quick Bread Recipe photo by Taste of Home

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This savory bread recipe yields three mini loaves and is so versatile—you can mix up different herbs and cheeses to suit your family's taste.—Karen Paumen, Annandale, Minnesota

This recipe is:

Diabetic Friendly

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Herb Quick Bread Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 18 Servings

20 25 45

Ingredients

2-1/4 cups all-purpose flour
2 ounces provolone cheese, shredded
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon dried savory
2 eggs
1-1/4 cups buttermilk
3 tablespoons canola oil

Directions

In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened.
Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Nutritional Facts 1 slice equals 115 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 276 mg sodium, 13 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Herb Quick Bread in Country Woman Christmas Annual 2010, p36