Herbed Quick Bread
Adapted from The Taste of HomeThis recipe can be made with any of the herbs we receive in our shares. You may also add ½ teaspoon of nutmeg, cinnamon, or dried ginger. The original recipe uses thyme, but think how delicious it would be with mint, basil, rosemary, or sage.
Ingredients
- 3 cups all-purpose flour
- 3 TBS white sugar, or use a combination of brown and white sugar
- 1 TBS baking powder
- ½ tsp salt
- ½ tsp ground nutmeg, optional
- 2 tsp fresh chopped herbs or ½ tsp dried
- 1 large egg
- 1 cup milk, fat-free is ok; 1%, 2%, or whole milk will make richer breads
- ⅓ cup neutral oil (such as canola)
Instructions
- Preheat oven to 350° F. In a large bowl, whisk together flour, sugar, baking powder, salt, herbs, and nutmeg (if using). In another bowl, whisk together the egg, milk, and oil. Add to flour mixture; stir just until moistened.
- Transfer to a 9×5 inch loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, around 40-50 minutes.
- Cool in pan 10 minutes before removing to a wire rack to cool.
Notes
VARIATIONS:
Skillet bread: Preheat oven to 350° F and grease an 8-inch cast-iron skillet. Spoon the batter into the skillet and bake until a toothpick inserted in the center comes out clean (about 45-50 minutes).
Muffins: Preheat oven to 350° F and grease a muffin pan. Spoon the batter into the muffin holes and bake until a toothpick inserted in center comes out clean (about 25-30 minutes). This recipe makes around 9 regular-sized muffins.
Skillet bread: Preheat oven to 350° F and grease an 8-inch cast-iron skillet. Spoon the batter into the skillet and bake until a toothpick inserted in the center comes out clean (about 45-50 minutes).
Muffins: Preheat oven to 350° F and grease a muffin pan. Spoon the batter into the muffin holes and bake until a toothpick inserted in center comes out clean (about 25-30 minutes). This recipe makes around 9 regular-sized muffins.