Polenta Quick Bread with Lemon and Thyme
Brighten up your baking repertoire with this Polenta Quick Bread with Lemon and Thyme, a delightful fusion of citrusy zing and herbal sophistication. This golden loaf combines fine cornmeal for a wonderfully rustic texture with the vibrant flavors of fresh lemon zest and thyme leaves, creating a perfectly balanced bite. Buttermilk lends just the right amount of moisture, while a hint of freshly squeezed lemon juice elevates its tangy charm. Quick and easy to prepare in just 15 minutes, this loaf bakes to perfection in under an hour, filling your kitchen with its irresistible aroma. Whether served as a savory-sweet breakfast, an afternoon snack, or paired with soups and salads, this lemon thyme polenta bread is a must-try for lovers of bold yet comforting flavors.
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Recipe Information
Ingredients
- 180 grams Fine cornmeal (polenta)
- 120 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 tablespoons Fresh thyme leaves
- 115 grams Unsalted butter, melted and slightly cooled
- 100 grams Granulated sugar
- 2 pieces Eggs, large
- 240 milliliters Buttermilk
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice, freshly squeezed
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
Add the fresh thyme leaves to the dry ingredients and toss gently to distribute them evenly.
In a separate large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Stir in the buttermilk, lemon zest, and lemon juice until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. Be careful not to overmix, as this can make the bread dense.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 356.8 g | 130% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 114.3 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 415 mg | 32% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
