Herb Quick Bread
photo by Karen Elizabeth
- Ready In:
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 tablespoon caraway seed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon ground nutmeg
- 1 egg
- 1 cup milk
- 1⁄3 cup canola oil
- In a large bowl, combine the first seven ingredients.
- In a small bowl, whisk the egg, milk, and oil; stir into dry ingredients just until moistened.
- Transfer to a greased 9x5 pan.
- Bake at 350 for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- Cool for 10 minutes before removing to a wire rack to cool completely.
Questions & Replies
I made this recipe for the first time today, but have a question regarding the batter. I thought it would be wetter, although not as thin as other quick breads. It was very thick and lumpy, not easily spooned into a pan and I almost added more liquid. Is it supposed to be really clumpy and thick? I measured 3 level cups AP flour and only added the liquid ingredients listed, do wondering.
Thank you for sharing this easy & delicious recipe. I know I will be making this one again. I like caraway seeds & always have plenty on hand. This bread gives me a new use for them. The caraway flavor shines & the nutmeg adds a delightful note too. It was very easy to make, and has a light, fluffy, biscuit like texture. Thank you for including a pan size. I made this for I Recommend Tag.
Extremely good and extremely easy! Mix it up and bake it! What a pleasure! I used brown sugar, because I prefer it, but otherwise, as directed. Gave me a lovely fluffy loaf, full of flavour. Oh, I sprinkled brown onion powder along the top, and poured melted butter over it.. a tip from a friend years ago, that gives a lovely savoury top crust! Thanks, Lucid!
This is delicious! "This time" I used it as the biscuit portion of Recipe #185006. I was a bit concerned that it was going at be bit to sweet so I used 1Tbsp of Splenda in the 1/2 recipe that I made and it was great. This recipe rises tall and fluffy and will be loved by everyone at your table. As well as the Splenda for the sugar I used skim milk and just the egg white. I must say that I didn't have the caraway seed so I had to skip them. Thanks Lucid! :D
This was one of those pleasant surprises that you sometime stumble upon on Zarr!!! I made this while looking over my team mate's recipes for ZWT3 and sort of threw it together without planing to do so...I was so glad this happened!!! I made a few substitutions - used 1/2 whole wheat flour, low-fat milk, "eggs-capes" and apple sauce instead of oil... because that's more my baking style when I just do things without planing - it work out wonderfully. The taste is slightly sweet... not at all "desserty" - lovely with tea and fabulous toasted when it is a day or so old. I had it fresh the day it was made as a light meal and DH wanted a sandwich made with it for lunch the next day. It would be nice with a soup or salad too...very versatile. Thanks for a great find lucid501!!!
RECIPE SUBMITTED BY
<p>My husband and I have been together for over 10 years, married for 5. My husband is in school for his PhD in Math, and I have my Master's in Library Science. We have a 1 year old son.<br /> <br />I love cookbooks, and have a ton of vintage ones dating as far back as the 1920's. When DH's grandmother passed away, I inherited all of her cookbooks and recipes, and for Christmas we created a family cookbook using scans of her recipe cards. <br /> <br /> <br /> <br /><a href=http://www.TickerFactory.com/weight-loss/wkFsIi2/> <br /><br /></a></p>