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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

211.6 calories; 3.8 g protein; 33.6 g carbohydrates; 47.5 mg cholesterol; 169 mg sodium. Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/09/2005
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. Read More
(76)

Most helpful critical review

Rating: 3 stars
07/17/2004
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. Read More
(8)
76 Ratings
  • 5 star values: 43
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/09/2005
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. Read More
(76)
Rating: 4 stars
08/09/2005
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. Read More
(76)
Rating: 4 stars
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. Read More
(62)
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Rating: 5 stars
08/08/2003
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! Read More
(54)
Rating: 4 stars
05/14/2007
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. Read More
(44)
Rating: 5 stars
04/17/2003
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! Read More
(35)
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Rating: 4 stars
07/09/2009
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 lavender to 2 tablespoons because it is possible to have too much of a good thing. I also glazed my loaf with confectioners' sugar mixed with freshly squeezed lime juice. Heavenly. Read More
(22)
Rating: 5 stars
01/19/2004
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!!! Read More
(20)
Rating: 5 stars
09/18/2003
Maybe the flavour is too intense... i would put less lavander. But the taste is really interesting and unusually good! Read More
(20)
Rating: 4 stars
06/16/2007
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 added. The glaze is a great addition and we like it better than without. Read More
(14)
Rating: 3 stars
07/17/2004
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. Read More
(8)