Lemon Thyme Quick Bread Recipes

LEMON-THYME TEA BREAD

Steps:

• In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and zest. , Pour into a greased 9x5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. , In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

LEMON AND THYME LAMB CHOPS

Steps:

• Stir together olive oil, lemon juice, and thyme in a small bowl. Season with salt and pepper to taste. Place lamb chops in a shallow dish, and brush with the olive oil mixture. Marinate in the refrigerator for 1 hour.
• Preheat grill for high heat.
• Lightly oil grill grate. Place lamb chops on grill, and discard marinade. Cook for 10 minutes, turning once, or to desired doneness.

LEMON-THYME BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine buttermilk and sour cream. Combine the flour, thyme, lemon zest, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer to a greased 8x4-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar.

POLENTA QUICK BREAD WITH LEMON AND THYME

Steps:

• Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
• Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.
• Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.

POLENTA QUICK BREAD WITH LEMON AND THYME

Steps:

• Preheat oven to 325°.
• Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside.
• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
• Add lemon zest; mix 1 minute.
• Add eggs, 1 at a time, mixing well after each addition.
• Mix in lemon juice and thyme.
• Add flour, cornmeal, baking powder, and salt, and mix until just combined.
• Stir in chopped pine nuts.
• Pour batter into prepared pan. Sprinkle with pine nuts.
• Bake until a pick inserted into center comes out clean, 50 to 55 minutes.
• Let cool completely on a wire rack.
• Garnish with thyme.

LEMON-THYME CORNMEAL QUICK BREAD

Steps:

• Preheat oven to 325°.
• Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.
• Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.
• Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325° for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

BLUEBERRY LEMON BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 5"x9" loaf pan.
• Sift flour, salt and baking powder and set aside.
• Using an electric mixer combine butter and sugar until light and fluffy. Mix in eggs, lemon juice and lemon zest. Gradually add in flour mixture, alternating with milk until all combined. Fold in blueberries.
• Pour in to loaf pan and bake for 45-50 minutes until tester comes out clean. Cool on a wire rack.
• For glaze, mix confectioners sugar and lemon juice and drizzle over bread. Let dry and serve.