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Lemon Balm Bread Recipe

This moist quick bread tastes best the day after it's made. Lemon balm is a lovely addition to both the batter and glaze.

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Lemon Balm Bread Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 12 Servings

20 50 70

Ingredients

1/2 cup butter, softened
1 cup sugar
1/4 cup finely chopped lemon balm leaves
2 eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup chopped walnuts, optional
1 tablespoon grated lemon peel
GLAZE:
1/3 cup sugar
2 tablespoons water
1 tablespoon lemon juice
2 tablespoons finely chopped lemon balm leaves

Directions

In a large bowl, cream the butter, sugar and lemon balm. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in walnuts if desired and lemon peel. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick comes out clean.
In a small bowl, whisk the sugar, water and lemon juice; stir in lemon balm. Spoon over warm bread while still in the pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Nutritional Facts 1 serving (1 piece) equals 229 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 192 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.

Originally published as Lemon Balm Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p224