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Rosemary-Thyme Breakfast Bread

Rosemary-Thyme Breakfast Bread with Lemon, Dried Cherries, and Pine Nuts

Not too sweet and not too savory, this lemon and rosemary-thyme breakfast bread is the perfect start to any morning. Get extra crunch from toasted pine nuts, extra sweetness from dried cherries, and extra flavor from a hearty dose of fresh rosemary and thyme, this bread, paired with a cup of hot coffee, is sure to make your morning extra good.

Ingredients

  • 1 ½ stick unsalted butter, softened (plus extra for greasing the pan)
  • ¾ cup granulated sugar
  • 2 tsp lemon zest
  • 3 eggs
  • 1 tsp thyme
  • 1 tsp rosemary
  • 4 tbsp. lemon juice, divided
  • 2/3 cup cornmeal
  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp salt
  • ¼ cup dried tart cherries, minced
  • ½ cup toasted pin nuts, separated
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Butter and flour a 9 x 5 inch loaf pan.
  3. Beat softened butter and sugar together with a hand mixer on medium speed.
  4. Mix in lemon zest.
  5. Add in eggs one at a time, mixing each egg in thoroughly before adding the next.
  6. Mix in thyme, rosemary, and 2 tablespoons lemon juice.
  7. Mix in cornmeal, flour, baking soda, and salt.
  8. Stir in ¼ cup pine nuts and dried cherries.
  9. Pour batter into the prepared loaf pan, and sprinkle remaining ¼ cup of pine nuts on top.
  10. Bake for 50-55 minutes or until a skewer inserted in the center of the loaf comes out clean.
  11. Combine powdered sugar and remaining 2 tablespoons lemon juice.  Stir until a thick glaze forms.
  12. When bread is completely cool, drizzle glaze over bread.

Preparation time: 15 minutes

Cooking time: 50-55 minutes

Number of servings (yield): 12

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