Lemon Thyme Quick Bread
An unexpected ingredient in a sweet bread, thyme adds a subtle herbal note to this zesty lemon loaf, making it irresistibly soft and fragrant.
Equipment
- 8 × 4-inch (20 × 10-cm) loaf pan
- medium bowl
- whisk,
- wire rack
- Sifter
Ingrediënten
- 1 ½ cups 188 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon dried thyme
- 1 cup 240 g vanilla soy or other nondairy yogurt
- ½ cup 80 ml canola oil
- 2 teaspoons pure lemon extract
- 2 teaspoons lemon zest
- 1 tablespoon 15 ml fresh lemon juice
- ⅔ cup 132 g granulated sugar
- Nonstick cooking spray
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the yogurt, oil, lemon extract, lemon zest, lemon juice, and sugar until emulsified.
- In a large bowl, sift together the flour and baking powder.
- Crumble the dried thyme between your fingers over the flour mixture.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack and let cool for about 30 minutes before transferring the loaf directly to the rack.
- Let cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy with a cup of tea or a dollop of dairy-free whipped cream.
Wine Advice:
A lightly sweet or aromatic white wine pairs beautifully with this lemon thyme quick bread. Try a Moscato d’Asti for its gentle bubbles and citrus notes, or a Riesling (off-dry) for its balanced acidity and touch of sweetness. If you prefer something drier, a Viognier with floral and citrus undertones complements the thyme’s subtle herbal notes.
Nutritional Information
Calories: 230 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 11 g | Fiber: 1 g | Sugar: 14 g | Salt: 0.2 g
