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Herb Quick Bread

This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Shumway, Illinois
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    1 loaf (16 slices)

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 3 teaspoons caraway seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon dried thyme
  • 1 large egg, room temperature
  • 1 cup fat-free milk
  • 1/3 cup canola oil

Directions

  • Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened.
  • Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Test Kitchen tips
  • For skillet bread, prepare batter as directed. Spoon batter into a greased 8-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes.
  • For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.
  • Nutrition Facts
    1 slice: 147 calories, 5g fat (1g saturated fat), 12mg cholesterol, 160mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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