A delightful quick bread infused with the fragrant and floral notes of lavender, perfect for tea time.
Ingredients
- 1 cup milk you may use almond milk
- 2 tablespoons culinary lavender buds for aroma and flavor
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar for sweetness
- 2 large eggs room temperature
- 2 cups all-purpose flour sifted
- 1 1/2 teaspoons baking powder for leavening
- 1/4 teaspoon salt to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a small saucepan, heat the milk and lavender buds over medium heat until just simmering. Remove from heat and let steep for 10 minutes. Strain and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, until well incorporated.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and the lavender-infused milk to the butter mixture, beginning and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 90mgPotassium: 95mgSugar: 15gVitamin A: 300IUCalcium: 40mgIron: 0.8mg