Honey Tea Bread Recipes

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LAVENDER HONEY TEA BREAD



Lavender Honey Tea Bread image

Use a Bundt pan or any other decorative ten-cup fluted pan.

Categories     Bread     Milk/Cream     Egg     Herb     Breakfast     Brunch     Dessert     Bake     Winter     Honey     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1/2 cup whole milk
2 tablespoons lavender honey*
1 tablespoon plus 1/2 teaspoon dried lavender blossoms*
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 8-ounce container sour cream (1 cup)
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
2 tablespoons powdered sugar

Steps:

  • Bring milk to simmer in small saucepan; add honey and 1 tablespoon lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.
  • Meanwhile, preheat oven to 350°F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.
  • Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixtureto blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.
  • Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.
  • Combine powdered sugar and remaining 1/2 teaspoon lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. (Can be made 1 day ahead. Cover and store at room temperature.) Sift strained powdered sugar mixture over bread.
  • *Lavender honey is available at specialty foods stores and at zingermans.com; dried lavender blossoms are available online at gourmetsleuth.com.
  • Baker's wisdom:
  • For a delicate texture, mix in the dry ingredients just until the tea bread batter is blended.

HONEY TEA BREAD



Honey Tea Bread image

Make and share this Honey Tea Bread recipe from Food.com.

Provided by swirlycinnacakes

Categories     Quick Breads

Time 55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

1 1/4 cups raisins
1 1/4 cups hot tea, brewed (like Rooibos Vanilla)
1/4 cup honey
2 eggs
2 1/4 cups whole wheat flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cardamom
1 tablespoon baking powder
1/4 teaspoon salt

Steps:

  • Place raisins and cherries in a large bowl. Pour strong, warm tea over the and stir in the honey. Cover with plastic wrap and let stand for 1 1/2-2 hours.
  • Preheat oven to 350°F Lightly grease a 9×5 inch loaf pan.
  • Stir two eggs into raisin mixture.
  • In a small bowl, mix flour, spices, salt and baking powder. Add to raisin mixture and stir thoroughly. Pour into prepared pan.
  • Bake for 40-50 minutes, until a tester comes out clean.
  • Turn loaf out of pan and cool on a wire rack.

Nutrition Facts : Calories 156.1, Fat 1.3, SaturatedFat 0.3, Cholesterol 35.2, Sodium 154.1, Carbohydrate 34.6, Fiber 3.4, Sugar 14.9, Protein 4.6

LAVENDER TEA BREAD



Lavender Tea Bread image

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

Provided by SHIKAIRI

Categories     Bread     Quick Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

¾ cup milk
3 tablespoons finely chopped fresh lavender
6 tablespoons butter, softened
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 33.6 g, Cholesterol 47.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 169 mg, Sugar 17.5 g

MUMMY'S TEA BREAD



Mummy's Tea Bread image

This is my mother's recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. But it may also be eaten on its own like a cake. Because it is so delicious yet simple to put together, it makes a great food gift or potluck contribution. Substitute raisins for dates, if you wish.

Provided by CR de Q

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

1 ½ cups chopped pitted dates
1 ½ cups white sugar
1 teaspoon salt
2 tablespoons butter
1 ½ cups boiling water
1 egg, lightly beaten
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 ½ teaspoons vanilla extract
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.
  • Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg.
  • Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan.
  • Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 65.1 g, Cholesterol 20.6 mg, Fat 9.1 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 320.4 mg, Sugar 39.5 g

NESTEA HONEY TEA BREAD



Nestea Honey Tea Bread image

Make and share this Nestea Honey Tea Bread recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cup milk
1/2 cup honey
1/4 cup neatea unsweetened instant tea
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla

Steps:

  • In a small bowl,combine flour,baking powder,salt,cinnamon and ginger.
  • In a large bowl,beat milk,honey,nestea,oil,egg and vanilla until nestea is dissolved.
  • Gradually add to dry ingredients.
  • Transfer to a greased 9x5x3 inch loaf pan.
  • Bake at 350 for 45-50 minutes or until a toothpick test comes out clean.
  • Cool in the pan on a wire rack for 10 minutes.
  • Remove from pan,cool on wire rack.

Nutrition Facts : Calories 2147.8, Fat 68.7, SaturatedFat 13.2, Cholesterol 237.1, Sodium 2430.3, Carbohydrate 349.4, Fiber 8.5, Sugar 141.3, Protein 40.4

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