Lemon Thyme Quick Bread

I found another Rachel posting on the internet about bread and decided to try out some of her quick bread recipes. This one is a sweet lemon thyme bread that is basically a muffin or cupcake.

I'm considering getting a real camera soon.

Hardest part: zesting and juicing a lemon; mincing thyme. Really not hard.
Most time consuming part: 45 minutes of baking.
Half-life of completed loaf: 20 minutes.




Ingredients:
3/4 cup milk
1 tbs minced fresh thyme or 1 tsp dried thyme
½ cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 tbs lemon juice (~juice of ½ lemon)
1 tbs grated lemon peel

Glaze:
½ cup confectioner’s sugar
1 tbs lemon juice

Directions:
Preheat oven to 350° F
In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
Pour into a greased 9×5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.