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Lemon Thyme Bread

 Lemon Thyme Bread
I created this fabulous spring quick bread to satisfy my love of all things lemon and to use up some fresh herbs from my garden. I was quite pleased with the results and think you will be, too. —Deanna Smith, Des Moines, Iowa
12 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 cup pine nuts, optional
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice


  • In a large bowl, combine the flour, sugar, baking soda and salt. In a
  • small bowl, whisk the egg, buttermilk, oil, thyme, lemon juice and
  • lemon peel. Stir into dry ingredients just until moistened.
  • Transfer to a greased 8-in. x 4-in. loaf pan. Sprinkle with pine nuts
  • if desired. Bake at 350° for 35-40 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pan to a wire rack.
  • In a small bowl, whisk confectioners' sugar and lemon juice; drizzle

2 of 2

Lemon Thyme Bread (continued)

Directions (continued)

  • over warm bread. Yield: 1 loaf (12 slices).
Nutritional Facts: 1 slice (calculated without pine nuts) equals 191 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 129 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.