#tea bread

Unbelievably good!! I ended up cooking longer than recipe stated. Worth cooking till toothpick comes out clean bc it was still super moist. I didn’t cook with the miso as long bc butter was already browned to the stated color. This is a favorite already!

Chocolate, Ginger and Cardamom Tea Bread

This chocolate and ginger loaf cake recipe packs a real punch, with crystallized preserved ginger and cardamom wonderfully offset by the sweet raisins and rich chocolate. The contents of the cake are soaked in Assam tea overnight before baking, giving the loaf a rich, complex flavor perfect for afternoon tea, breakfast or late night snack depending on what side of the pond you are on.

For this recipe, please go to:

For hundreds of delicious recipes and mouthwatering food images, please go to:

Ingredients 

3/4 cup milk

1 Tbsp. fresh lavender, finely chopped (or 3-4 tsp. dried)

6 Tbsp. butter, softened

1 cup white sugar

1 tsp. lemon zest

2 eggs

1/4 cup Greek yogurt, or plain or vanilla

1/2 tsp. vanilla extract

2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

Glaze

2/3 cup  sifted powdered sugar

3 tsp.   lemon juice

1/2 tsp. vanilla extract

Instructions 

Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan (or 3 small pans; 3 1/2 x 6-inch pans).

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.

With a hand mixer, in a medium mixing bowl, cream together the butter and sugar until smooth. Beat in the eggs and lemon zest until the mixture is light and fluffy; add in Greek yogurt, and vanilla.

In a separate bowl, combine the flour, baking powder, and salt; gently mix into the creamed mixture alternately with the milk and lavender, until just blended.

Pour the batter into the prepared pan(s).

Bake for 45-50 minutes (loaf pan). For the 3 small pans, bake for 30 minutes.