Lavender Tea Bread

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Most Helpful Positive Review

Aug 09, 2005

I wasn't sure which part of the lavender plant to use in this recipe. The first time I made it, I used the blossoms, which didn't chop very well. The second time, I used the leaves, and the bread turned out much better. In fact, it won second prize at our local fair. The bread was definitely different and not something I'd want all the time, but it would make a good bread for a tea or shower and definitely improves with strawberry preserves. It's also firm enough to toast and smells delicious when prepared that way.

—Mama Cass

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Most Helpful Critical Review

Jul 17, 2004

I substituted the butter for "unsalted butter" and used a bit less of the lavender. It's very light and not too sweet. My oven bakes quickly, so the bread was done in 25 minutes.

—Jen S.

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53 Ratings

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Aug 08, 2003

This bread is really easy to make and very delicious! It has a cake-like texture, but isn't too heavy or too sweet (I might use just a little less sugar next time). The lavender gives it an almost mint-like freshness that's is really quite delightful. A lemon glaze, or a bit of lemon zest in the dough would be a tasty addition. I can't wait to make it again!

—MOTTSBELA

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Oct 26, 2008

I haven't made this yet, but I felt the need to help. When baking/cooking w/lavender you use the flower, NOT the leaves. The loves are used in cosmetics. It is best to steep the flower in the warm liquid (in this case, milk), than removing the flower and adding the liquid to the recipe. I am looking forward to trying this recipe.

—jkdodie

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May 14, 2007

This bread is very different and quite tasty. I also prepared a citrus glaze: 1/2 cup sugar, 2 tbsp lemon juice, 2 tbsp orange juice and 1 tbsp lavender blooms.

—Jaime

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Apr 17, 2003

AS SOON AS I SAW THIS RECIPE, I TRIED IT WITH MY OWN FRESH LAVENDER...DELICIOUS TEA BREAD! I MADE THE BREAD IN SMALL LOAF PANS - CUT BACK ON THE BAKING TIME BY ABOUT 5 MINUTES OR SO....DELICIOUS AND BEAUTIFUL BREAD - I SERVED IT WARM WITH GOOD STRAWBERRY PRESERVES...VERY EASY RECIPE!

—FRANNIEW

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Sep 18, 2003

Maybe the flavour is too intense... i would put less lavander. But the taste is really interesting and unusually good!

—Manuela

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Jan 19, 2004

This is more of a sweet bread such as banana or zuchinni bread beings no yeast is involved, but SO GOOD!!! I made mine with lavender, orange thyme, lemon thyme,lemon balm & one sprig of rosemary...Sounds funny, but rosemary goes very well with citrus in my opinion,,, Topped with seseame seeds..... It was fabulous!!!!! Will top with a powder sugar glaze tomorrow & see how it is,,,, Very moist, cake like bread that I will make again... Leave it to your imagination... varations are endless!!!

—CORRI420

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Nutrition

Calories
212 kcal
11%

Carbohydrates
33.6 g
11%

Cholesterol
52 mg
17%

Fat
7.1 g
11%

Fiber
0.6 g
3%

Protein
3.8 g
8%

Sodium
169 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lavender Tea Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 212
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 4.1g 21 %
Cholesterol 52mg 17 %
Sodium 169mg 7 %
** Potassium 58mg 2 %
Total Carbohydrates 33.6g 11 %
Dietary Fiber 0.6g 3 %
Protein 3.8g 8 %
** Sugars 17.5g
** Vitamin A 5 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 12 %
** Thiamin 18 %
** Niacin 16 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.