Tea Bread
Serves: Makes 1 (9-inch) loaf
 
Ingredients
  • ¾ cup 2% milk
  • 1 Luzianne Iced Tea cup-size tea bag
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • ¾ cup butter, melted and cooled
  • ¼ cup honey
Instructions
  1. Preheat oven to 350°. Spray a 9x5-inch loaf pan with nonstick cooking spray.
  2. In a small saucepan, heat milk and tea bag over medium-high heat until milk is steaming. Remove from heat, and let stand for 10 minutes; discard tea bag.
  3. In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, whisk together milk, eggs, butter, and honey. Stir milk mixture into flour mixture just until combined. Pour batter into prepared pan.
  4. Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Notes
Lavender Tea Bread—Use an English breakfast tea bag in place of regular tea. Prepare batter as directed, and stir 1 teaspoon organic dried lavender into batter.
Lemon-Almond Tea Bread—Use a lemon tea bag in place of regular tea bag. Prepare batter as directed, and stir ½ cup toasted sliced almonds, ½ teaspoon lemon zest, and ¼ teaspoon almond extract into batter.
Green Tea Bread—Use a green tea bag in place of regular tea.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/tea-bread-recipe/