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Lavender Tea Bread Recipe

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3.9 from 32 reviews

  • Author: Sophia
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Diet: Vegetarian

Description

This delightful Lavender Tea Bread blends the subtle floral notes of dried or fresh lavender with a rich, moist batter infused with vanilla. Perfect for tea time or as a fragrant snack, this quick bread is topped with a simple powdered sugar glaze that adds just the right touch of sweetness. Easy to make with basic ingredients and ideal for loaf pans sized 9×5 or 8½x4½ inches.

Ingredients

Bread

  • ¾ cup milk or vanilla creamer*
  • 1-2 tablespoons dried lavender or 1 tablespoon fresh lavender
  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Glaze

  • ½ cup sifted powdered sugar
  • 2 teaspoons water
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Grease a 9×5-inch or 8½x4½-inch loaf pan with cooking spray or butter, then lightly dust with flour to prevent sticking.
  2. Infuse Lavender in Milk or Creamer: In a small saucepan over medium heat, combine the vanilla creamer or milk with the dried or fresh lavender. Heat until it just begins to simmer, then remove from heat and let it cool slightly to infuse the floral flavor into the liquid.
  3. Cream Butter and Sugar: Using an electric or stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for added aroma and flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  6. Mix Batter: Alternate adding the dry ingredients and the lavender-infused milk mixture to the butter mixture, beginning and ending with the dry ingredients. Stir just until blended; avoid overmixing to keep the bread tender.
  7. Pour and Bake: Pour the batter into your prepared loaf pan, smoothing the top. Bake in the preheated oven for 45-50 minutes (for the 9×5 inch pan) or about 47 minutes (for the 8½x4½ inch pan), or until a toothpick inserted in the center comes out mostly clean.
  8. Cool the Bread: Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
  9. Prepare Glaze: In a small bowl, mix the sifted powdered sugar with water and optional vanilla extract until you reach a desired glaze consistency that is pourable but thick enough to coat.
  10. Glaze and Serve: Spread the glaze over the warm or cooled bread. Let the glaze set completely before slicing and serving.

Notes

  • Milk vs Creamer: For a richer flavor, use vanilla creamer; homemade vanilla creamer or store-bought versions both work great. If substituting with plain milk, cream, or half-and-half, consider adding an additional ¼ cup sugar to maintain sweetness.
  • Loaf Pan Size: Either a 9×5-inch or 8½x4½-inch loaf pan works well. Baking time may vary slightly; for the smaller 8½x4½-inch pan, expect around 47 minutes.
  • Lavender Amount: Adjust the amount of dried lavender between 1 to 2 tablespoons depending on how strong you prefer the floral flavor. Use about 1 tablespoon if using fresh lavender.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/lavender-tea-bread-recipe/