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Lavender Tea Bread

Lavender Tea Bread

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
SHIKAIRI

SHIKAIRI

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Mama Cass
67

Mama Cass

8/9/2005

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.

jkdodie
48

jkdodie

10/26/2008

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.

MOTTSBELA
47

MOTTSBELA

8/8/2003

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!

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