Name: Herb Quick Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 loaf (16 pieces)
Ingredients: 3 cups all-purpose flour; 3 tablespoons sugar; 1 tablespoon baking powder; 3 teaspoons caraway seeds; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon dried thyme; 1 large egg, room temperature; 1 cup fat-free milk; 1/3 cup canola oil

This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Manhattan, Kansas

Test Kitchen tips

For skillet bread, prepare batter as directed. Spoon batter into a greased 8-in. cast-iron skillet and bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes.

For muffins, prepare batter as directed. Spoon batter into 9 greased muffin tins and bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes.

TEST KITCHEN APPROVED

Herb Quick Bread

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Yield:1 loaf (16 pieces)

Prep:15 min

Cook:40 min

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Ingredients

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
3 teaspoons caraway seeds
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1 large egg, room temperature
1 cup fat-free milk
1/3 cup canola oil

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Directions

Preheat oven to 350°. In a large bowl, whisk together first 7 ingredients. In another bowl, whisk together egg, milk and oil. Add to flour mixture; stir just until moistened.

Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts

1 piece: 147 calories, 5g fat (1g saturated fat), 12mg cholesterol, 160mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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