Polenta Quick Bread with Lemon and Thyme Recipe

Name: Polenta Quick Bread with Lemon and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan; 1/3 cup all-purpose flour, plus more for pan; 3/4 cup sugar; 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice; 3 large eggs; 1 tablespoon coarsely chopped fresh thyme leaves, plus sprigs for garnish; 1 cup fine yellow cornmeal (preferably stone-ground); 1 teaspoon baking powder; 3/4 teaspoon coarse salt; 1/4 cup pine nuts, toasted, half coarsely chopped and half whole

Servings: persons

1
Preheat the oven to 325F.
2
Butter a 9 x 5-inch loaf pan.
3
Dust with flour; tap out excess.
4
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment.
5
Mix on medium-high speed until pale and fluffy, about 3 minutes.
6
Add lemon zest; mix 1 minute.
7
Add eggs, one at a time, mixing well after each addition.
8
Mix in lemon juice and thyme.
9
Add flour, cornmeal, baking powder, and salt, and mix until just combined.
10
Stir in chopped pine nuts.
11
Pour batter into prepared pan.
12
Sprinkle with whole pine nuts.
13
Bake until a tester inserted into the center comes out clean, 50 to 55 minutes.
14
Let cool completely on a wire rack.
15
Garnish with thyme.
16
The bread can be stored in an airtight container at room temperature up to 2 days.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan, 1/3 cup all-purpose flour, plus more for pan, 3/4 cup sugar, 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice, and more.

Yes, Polenta Quick Bread with Lemon and Thyme falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polenta Quick Bread with Lemon and Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions