Lemon-Thyme Tea Bread

     

  3/4 cup milk

  1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

  1/2 cup butter, softened

  1 cup sugar

  2 Eggland's Best Eggs

  2 cups all-purpose flour

  1-1/2 teaspoons baking powder

  1/4 teaspoon salt

  1 tablespoon lemon juice

  1 tablespoon grated lemon peel

 

  GLAZE:

  1/2 cup confectioners' sugar

  1 tablespoon lemon juice

Nutritional Facts

1 serving (1 piece) equals 250 calories, 9 g fat (5 g saturated fat), 58 mg cholesterol, 146 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Directions

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.Preheat oven to 350°. 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 9x5-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. Yield: 1 loaf.