Lavender Tea Bread

Lavender Tea Bread

48
SHIKAIRI 0

"I make this tea bread when the lavender is in bloom. Try it with fresh strawberry slices on top."
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Ingredients

1 h 5 m servings 212 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
  3. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
  4. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

Reviews

48
  1. 58 Ratings

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Most helpful positive review

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 br...

Most helpful critical review

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.

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 br...

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 almo...

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 wa...

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.

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...

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

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 rosemar...

Fragrant, lovely, slightly dense tea bread. I made it with fresh lavender from my garden, which added another reason to enjoy this recipe. The next time I make this, I'll reduce the amount of la...

I made this with 3 tablespoons and it was too strong. When I made it the second time, I used 2 tablespoons and made mini loaves so that I can try the citrus-lavender glaze that another poster ad...