Jessica 0

"This bread is a greek type of bread that tastes almost like cake, although the sugar content is much lower. It makes a terrific breakfast bread."

Ingredients {{adjustedServings}} servings 213 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Sift together the flour, baking powder, and salt. Add the anise seed and mix well.
  2. In a separate large bowl cream together the butter and sugar until light and fluffy. Beat in one egg, and then the other. Beat for 1 minute.
  3. Beginning with the flour mixture, alternately add the milk and flour to the large bowl with the creamed butter and sugar. Mix until all ingredients are incorporated.
  4. Spoon batter into a greased 9x5x3 inch loaf pan.
  5. Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes, or until an inserted toothpick comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a cooling rack. May be stored in the refrigerator for up to 10 days.
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Reviews 6

  1. 7 Ratings

Linda (LMT)

This is really good! The ingredients are so simple and plain yet it makes a nice quick-like-bread that isn't sticky (noted too by another reviewer) yet so much lighter ... it is almost like cake without being sugary sweet. The outside gets a soft golden crust while the inside bakes up light and tender. The slight hint of anise is pleasant. After it cooled to room temp I drizzled the Vanilla Glaze by Jamie Langston from this site over the top and had it for a light dessert after dinner with coffee. Excellant with the glaze! This recipe is a keeper and great if you don't like sugary sweet. Be careful not to overcook or it will become "dryer". The next morning after refridgeration it became firmer but still was delicious.


This bread is great! It is subtly sweet, and not sticky like most quick breads. I guess it does have a more cake-like texture. It's kind of unassuming, but I think that's what I like about it. The anise flavor is not strong, unless you happen to bite down on one of the seeds. I suppose if you wanted a strong anise flavor, you could try crushing the seeds to release the aroma. A friend suggested that it wants some kind of topping, but myself, I think it's good as is. Great with hot tea. Will definitely be making this again. Thank you.


This baked up to a delicately flavored treat, ideal to accompany a cup of tea or coffee. It was a bit crumbly, which made getting it out of the toaster something of a challenge but we enjoyed it none the less. I am tempted to slice it and bake the slices like biscotti or anisette toast. Thanks for something a little different.