Herbed Quick Bread

This 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.

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Prep Time 10

Cook Time 50

Cooling 10

Total Time 1 10

Course Appetizer, Side Dish

Cuisine American

Servings loaf or 9 muffins

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 9x5 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.

Keyword baking, bread, brunch, budget-friendly, catch-all recipes, entertaining, muffin/quick bread, vegetarian