Lemon-Thyme Tea Bread

I found this recipe from Jeannette Mango of Parkesburg, Pennsylvania who noted,“I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe.”  Since lemon thyme is one of the herbs I grow in my garden, I thought I'd give it a try.  Yummy!  It's another of my husband's favorites; he seems to especially enjoy quick breads to go with his coffee for breakfast or dessert.  Photo credit: Taste of Home, www.tasteofhome.com.

LEMON-THYME TEA BREAD

    Ingredients:

• 3/4 cup milk
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 cup butter, softened
• 1 cup sugar
• 2 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

Directions:

In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high for 1-2 minutes or until bubbly; cover and let stand for 5 minutes. Cool to room temperature. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the 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-in. x 5-in. loaf pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.  GLAZE:  In a small bowl, combine glaze ingredients until smooth; drizzle over bread. Yield: 1 loaf.