Lemon Thyme Quick Bread Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 12 servings


  • 1-3/4 cups 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

Nutritional Facts

1 slice (calculated without pine nuts): 191 calories, 5g fat (1g saturated fat), 18mg cholesterol, 129mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. 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.
  2. 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.
  3. In a small bowl, whisk confectioners' sugar and lemon juice; drizzle over warm bread. Yield: 1 loaf (12 slices).
Originally published as Lemon Thyme Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p152

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