Herb Quick Bread

"From Taste of Home's Light and Tasty. I haven't tried it yet but it looks so good that I wanted to save it for safekeeping. Cook time does not include cooling time."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Annacia photo by Annacia
Ready In:
1 loaf




  • 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

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  1. Sandra W.
    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.


  1. Susie D
    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.
  2. Karen Elizabeth
    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!
  3. Annacia
    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
  4. free-free
    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!!!


<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 />&nbsp;<br /> <br /><a href=http://www.TickerFactory.com/weight-loss/wkFsIi2/> <br /><br /></a></p>
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