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Herb Quick Bread

This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh, green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Shumway, Illinois
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    1 loaf (16 slices)


  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 3 teaspoons caraway seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried thyme
  • 1 large egg, room temperature
  • 1 cup fat-free milk
  • 1/3 cup canola oil


  • Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened.
  • Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Test Kitchen tips
  • For skillet bread, prepare batter as directed. Spoon batter into a greased 8-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes.
  • For muffins, prepare batter as directed. Spoon batter into nine greased muffin tins and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.
  • Nutrition Facts
    1 slice: 147 calories, 5g fat (1g saturated fat), 12mg cholesterol, 160mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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    Average Rating:
    • susan
      Jun 5, 2020

      I substituted cardamon, basil, oregano,basil for caraway seeds and nutmeg. I used half whole wheat flour and half all purpose. My husband and Ioved it.

    • DELLQ
      Apr 27, 2020

      Since discovering this recipe years ago from this site I have made it many times. It is wonderful with soup or just it by itself.

    • swaide911
      Jan 15, 2019

      I have a question about the ratio of flour to liquid. I was thinking this would be more batter-like, although probably not as wet a dough as other quick breads, or even like flatbreads. Is it supposed to just be really thick and lumpy?i was tempted to return it to the mixing bowl to add more liquid, but I’d never made this before so didn’t want to deviate from the recipe.

    • _nlfPA
      Nov 11, 2017

      This is a wonderful bread to go with soups and chili.Omitted the nutmeg though.

    • angela32
      Jan 14, 2017

      This recipe was easy to adapt to our tastes. I substituted an italian herb blend for the nutmeg and caraway seeds. It tasted like a giant bread stick. Very good.

    • wasoongu
      Feb 15, 2014

      I'm so glad I found this recipe! It's delicious and so great for nights when I want fresh bread with a meal but don't have time to wait for yeast bread to rise. I used a blend of herbs (basil, oregano, thyme, and marjoram) and omitted nutmeg.

    • ConnieK
      Dec 8, 2013

      Very good quick (savory) bread recipe. Great with soup. Plan to make again in the near future.

    • kitzer
      Sep 9, 2012

      I came across this recipe while searching for another recipe that I failed to save after the first time I made it. This IS now saved!!To mrsvalgal and others - the herbs in this bread can be added to, subtracted from, multiplied and divided!! Use your imagination!!! Just don't mess with the sugar, salt or baking powder!!Happy baking everyone!!Now, my search continues---

    • nursechef
      Oct 25, 2011

      No comment left

    • kdhcooks
      Aug 6, 2011

      I have made this recipe over and over again whenever I have soup cooking in the crockpot. It's a perfect accompaniment to a fall or winter soup like minestrone or beef barley. It's also just what it says: quick!