LEMON-THYME BREAD

Lemon-Thyme Bread image

Lemon and thyme go together like milk and cookies. Fresh thyme is best, but if you must use dried, reduce the amount to 1 tablespoon and crush it between your fingers before adding it to the batter. -Cathy Tang, Redmond, Washington

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 pieces).

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 cup buttermilk
1/2 cup sour cream
1-3/4 cups all-purpose flour
2 tablespoons minced fresh thyme
1 tablespoon grated lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners' sugar

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.

Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.