Oregano Quick Bread Recipe

1
Publisher Photo

Oregano Quick Bread Recipe

Read Reviews
1
Publisher Photo
At Christmas, I deliver dozens of these oven-fresh loaves to friends and neighbors. —Paula Marchesi, Lenhartville, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 5 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups 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 9x5-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).
Originally published as Oregano Quick Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p54

Nutritional Facts

1 slice: 222 calories, 10g fat (4g saturated fat), 50mg cholesterol, 215mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 5 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups 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
  1. 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.
  2. Pour into a greased 9x5-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).
Originally published as Oregano Quick Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p54

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MY REVIEW
Joscy User ID: 2694585 128939
Reviewed Nov. 20, 2008

"This bread sounds good and I'd like to try it, but have a question: Can dried oregano be used in place of minced fresh? If so, what would the measurement be?

Sincerely,"

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