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Oregano Quick Bread

 Oregano Quick Bread
At Christmas, I deliver dozens of these oven-fresh loaves to friends and neighbors. —Paula Marchesi, Lenhartville, Pennsylvania
12 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 5 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups King Arthur Unbleached 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,

2 of 2

Oregano Quick Bread (continued)

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