Lemon Thyme Tea Bread
Source: Better Homes and Gardens (first appeared in Midwest Living magazine)
Makes 1 loaf (16 servings)

This tiny-leafed herb with an intense flavor teams up with lemon peel for the lemony scent in this sweet quick bread.

1 (3-ounce) package cream cheese, softened
3 tablespoons butter or margarine, softened
2/3 cup sugar
1 egg
1 cup all-purpose flour plus 2 tablespoons
1 1/2 teaspoons baking powder
1/2 cup milk
1 tablespoon thyme snipped fresh lemon or thyme
1 teaspoon lemon peel finely shredded
1 Lemon Glaze recipe
1/4 teaspoon salt

Grease and lightly flour an 8x4x2 inch loaf pan; set the loaf pan aside.

In a medium mixing bowl beat the cream cheese and butter or margarine with electric mixer on high speed till light and fluffy. With mixer on medium-low speed, gradually add the sugar, beating well. Add the egg and beat mixture till combined.

In a small bowl stir together flour, baking powder, and 1/4 teaspoon salt. Add to creamed mixture alternately with milk, beginning and ending with dry ingredients and beating well after each addition. Stir in lemon thyme and lemon peel. Spread batter into prepared pan.

Bake in a 350F oven for 45 to 50 minutes or till a wooden toothpick inserted near the center of the loaf comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove the loaf from the pan; place on the rack.

Drizzle the glaze over the warm loaf. Cool completely.

Lemon Glaze:
In a bowl stir together 1/2 cup sifted powdered sugar, 1/2 teaspoon finely shredded lemon peel and enough lemon juice or milk to make a drizzling consistency (about 1 teaspoon).