Move over banana bread. You’ve been replaced. This lemon thyme bread is quite possibly my new favorite quick bread.
This bread has such a fresh, clean taste. Not too sweet, but just enough. And it smells lovely. No lie, every time I open the bag to get a slice I have to inhale. I wish my entire house could smell like this.
I mixed a little fresh thyme and lemon zest with some softened, unsalted butter to spread across it. But for a quick breakfast, I find it’s just as good with a big smear of crunchy peanut butter.
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- ½ cup buttermilk
- ½ cup sour cream
- 1-3/4 cups all-purpose flour
- 2 tablespoons minced fresh thyme
- 1 tablespoon grated lemon peel
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugar.
- Add egg and continue to mix until combined.
- In a smaller, separate bowl, whisk together buttermilk and sour cream.
- In another bowl, whisk together flour, thyme, lemon peel, baking soda and salt.
- With the mixer on low, add half of the flour mixture. Follow with half of the buttermilk mixture and continue to beat until combined. Repeat with remaining ingredients, scraping the side of the bowl as needed.
- Pour batter into a greased 8-in. x 4-in. loaf pan.
- Bake for 40-50 minutes or until a toothpick inserted near the center of the bread comes out clean. Remove from oven and allow to cool for 10 minutes before removing from the pan and transferring to a wire rack to continue cooling.