Oregano Quick Bread Recipe

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At Christmas, I deliver dozens of these oven-fresh loaves to friends and neighbors. —Paula Marchesi, Lenhartville, Pennsylvania

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Oregano Quick Bread Recipe

Prep: 15 min. Bake: 50 min.

Yield: 12 Servings

15 50 65

Ingredients

5 tablespoons butter, softened
1 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup milk
1/2 cup chopped pecans
1/3 cup minced fresh oregano

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, salt and nutmeg; add to creamed mixture alternately with milk. Stir in the pecans and oregano.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 222 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 215 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Oregano Quick Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p54

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Oregano Quick Bread

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(1-1) of 1 reviews

Reviewed on Nov. 20, 2008 by Joscy

This bread sounds good and I'd like to try it, but have a question: Can dried oregano be used in place of minced fresh? If so, what would the measurement be?

Sincerely,