Lemon-Thyme Bread Recipe

Lemon-Thyme Bread Recipe photo by Taste of Home

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Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter.—Cathy Tang, Redmond, Washington

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Lemon-Thyme Bread Recipe

Prep: 25 min. Bake: 40 min. + cooling

Yield: 12 Servings

35 40 75

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup buttermilk
1/2 cup sour cream
1-3/4 cups all-purpose flour
2 tablespoons minced fresh thyme
1 tablespoon grated lemon peel
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar. Yield: 1 loaf (12 slices).

LEMON-THYME MINI LOAVES: Use 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 comes out clean.
LEMON-THYME MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Yield:1 dozen muffins.
LEMON-THYME MINIATURE MUFFINS: Make batter as directed; fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until a toothpick comes out clean. Yield: 4 dozen miniature muffins.
LEMON-THYME ICING: In a small bowl, combine 1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme and 3 to 4 teaspoons lemon juice, as needed, to achieve a drizzling consistency. Yield: 2 tablespoons.
LEMONY CREAM CHEESE: In a small bowl, beat 8 ounces softened cream cheese until fluffy. Add 1/3 cup confectioners’ sugar, 4 teaspoons lemon juice and 1 teaspoon grated lemon peel; beat until smooth. Yield: 1 cup.

Nutritional Facts 1 slice equals 212 calories, 10 g fat (6 g saturated fat), 45 mg cholesterol, 176 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon-Thyme Bread in Taste of Home November 2011, p63