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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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. âDeanna Smith, Des Moines, Iowa Ingredients:
1-3/4 cups king arthur unbleached 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 |
drizzle: |
1/2 cup confectioners' sugar |
1 tablespoon lemon juice |
Directions:
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).
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