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
- Preheat oven to 325 degrees Fahrenheit.
- Butter and flour a 9 x 5 inch loaf pan.
- Beat softened butter and sugar together with a hand mixer on medium speed.
- Mix in lemon zest.
- Add in eggs one at a time, mixing each egg in thoroughly before adding the next.
- Mix in thyme, rosemary, and 2 tablespoons lemon juice.
- Mix in cornmeal, flour, baking soda, and salt.
- Stir in ¼ cup pine nuts and dried cherries.
- Pour batter into the prepared loaf pan, and sprinkle remaining ¼ cup of pine nuts on top.
- Bake for 50-55 minutes or until a skewer inserted in the center of the loaf comes out clean.
- Combine powdered sugar and remaining 2 tablespoons lemon juice. Stir until a thick glaze forms.
- When bread is completely cool, drizzle glaze over bread.
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Number of servings (yield): 12
