Lemon Thyme Quick Bread
Lemon and thyme combine in this subtly fragrant and zesty quick bread, perfect for spring days and an unexpected treat for your taste buds.
Equipment
- Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack
Ingrediënten
- 1 cup 240 g vanilla soy or other nondairy yogurt
- ⅓ cup 80 ml canola oil
- 2 teaspoons pure lemon extract
- 2 teaspoons lemon zest
- 1 tablespoon 15 ml fresh lemon juice
- 1 cup 132 g granulated sugar
- 1½ cups 188 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon dried thyme
- 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 spray.
- In a medium-size bowl, whisk together the yogurt, oil, lemon extract, lemon zest, lemon juice, and sugar until emulsified.
- In a large-size bowl, sift together the flour and baking powder.
- Crumble the thyme between your fingers and sprinkle it over the flour.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Pour the batter into the prepared pan.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.
- Allow it to cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a dollop of vegan butter and a cup of tea for a refreshing afternoon snack.
Wine Advice:
Pair with a crisp white wine like Chardonnay to complement the lemon’s zesty freshness.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 7 g | Fiber: 1 g | Sugar: 14 g | Salt: 0.1 g
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