Polenta Quick Bread with Lemon and Thyme

• 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

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.

unsalted butter, flour, sugar, lemon zest, eggs, thyme, yellow cornmeal, baking powder, coarse salt, pine nuts

Taken from www.epicurious.com/recipes/food/views/polenta-quick-bread-with-lemon-and-thyme-393340 (may not work)