Lemon-Thyme Cornmeal Quick Bread

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 tablespoon butter melted
• 0.3 cup canola oil 
• 0.8 cup egg substitute 
• 0.3 cup flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 0.8 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 tablespoons pinenuts divided toasted
• 0.7 cup sugar 
• 1 cup cornmeal yellow fine

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 32
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk.
4. Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended.
5. Add thyme, rind, and juice; beat at low speed until combined.
6. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter.
7. Pour batter into a 9 x 5inch loaf pan coated with cooking spray.
8. Sprinkle evenly with remaining 1 tablespoon whole nuts.
9. Bake at 325 for 30 minutes.
10. Remove pan from oven (do not turn oven off).
11. Drizzle butter evenly over batter.
12. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.