Rating: 4.5 stars 4.5
78 Ratings
  • 5 star values: 46
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 servings
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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

212 calories; protein 3.8g; carbohydrates 33.6g; fat 7.1g; cholesterol 47.5mg; sodium 169mg. Full Nutrition
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