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Lemon-Thyme Bread Recipe
Lemon-Thyme Bread Recipe photo by Taste of Home

Lemon-Thyme Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Lemon-Thyme Bread in Taste of Home November 2011, p63

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon-Thyme Bread

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 23, 2012

This recipe has become one of my favorites-and a favorite of my family and friends! The mini loaves make terrific gifts--if they last long enough to give!

MY REVIEW
Reviewed Jul. 4, 2012

Love this recipe! Use my own lemon-thyme that I grow and I make muffins. Can't keep them around...family eats them up!

MY REVIEW
Reviewed Jun. 19, 2012

My family loves this recipe, especially the guys. I make muffins and they can't stop eating them. I grow my own lemon thyme so the grandkids love picking it and chopping it.

MY REVIEW
Reviewed Jun. 3, 2012

I used dried thyme and it worked just fine for me. Will make again!

MY REVIEW
Reviewed Dec. 24, 2011

This is a definite keeper. The keys are fresh tyme and fresh lemon in a great combination. Everyone with whom we've shared this has raved about it.

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