Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.

Martha Stewart Living, September 2006


Recipe Summary

Makes one 9-by-5-inch loaf


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.

  • Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts.

  • Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.

Cook's Notes

Bread can be stored in an airtight container at room temperature up to 2 days.


Reviews (1)

24 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 10
  • 1 star values: 0
Rating: Unrated
Wonder if a misprint--3/4 c. butter to 1-1/3 cups flour and polenta resulted in a great tasting, sunken, very greasy bread. Next time try a cup or two more flour.