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This heavenly lavender tea bread brings the delicate floral notes of lavender into a moist, tender loaf finished with a light lemon glaze. The subtle fragrance and gentle flavor create a sophisticated quick bread perfect for special brunches or afternoon tea.
I first made this bread for a spring garden party and watched guests marvel at the unexpected lavender flavor. Now it's my signature hostess gift when visiting friends, always wrapped in parchment with a sprig of fresh lavender tucked into the ribbon.
Ingredients
- Milk: Serves as the base for infusing lavender flavor throughout the bread
- Dried lavender flowers: Provide the signature floral notes; use culinary grade for best results
- All purpose flour: Creates the perfect tender crumb structure
- Baking powder: Ensures a proper rise without being too dense
- Salt: Balances the sweetness and enhances flavor profiles
- Butter: Adds moisture and richness for that perfect melt in your mouth texture
- Sugar: Sweetens while helping create a delicate crust
- Eggs: Provide structure and richness essential for proper binding
- Powdered sugar: Creates the smooth glaze topping
- Vanilla extract: Adds warmth to the glaze
- Lemon juice: Brightens the glaze with subtle acidity
- Almond milk: Thins the glaze to perfect drizzling consistency
Step-by-Step Instructions
- Prepare the Lavender Milk:
- Heat the milk just until bubbles form around the edges, then remove from heat. Add finely chopped lavender flowers and allow to steep until completely cool. This infusion process extracts the essential oils from the lavender, creating a fragrant base for your bread.
- Prepare the Dry Ingredients:
- Whisk together flour, baking powder, and salt in a medium bowl until well combined. This ensures even distribution of leavening agents throughout the batter for consistent texture.
- Cream the Butter Base:
- Beat butter and sugar in a large bowl until pale and fluffy, about 3 minutes. This incorporates air into the batter, creating lightness. Add eggs one at a time, beating thoroughly after each addition until the mixture is smooth and silky.
- Combine Wet and Dry Ingredients:
- Add the flour mixture to the butter mixture in three portions, alternating with the strained lavender milk. Begin and end with the flour mixture. Mix gently just until incorporated after each addition. Overmixing develops gluten, resulting in a tough bread.
- Bake to Perfection:
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in a preheated 325°F oven for exactly 50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool Completely:
- Allow the bread to rest in the pan for 5 minutes before transferring to a wire rack. This prevents the bread from becoming soggy from condensation while ensuring it doesn't break apart when removed.
- Glaze and Garnish:
- Mix powdered sugar, vanilla, lemon juice, and milk until smooth. When bread is completely cool, drizzle with glaze and garnish with fresh lavender sprigs for a beautiful presentation.
My favorite aspect of this recipe is how the lavender flavor develops and deepens overnight. While delicious the day it's baked, the subtle floral notes become more pronounced by the next morning, making this the perfect make-ahead treat for weekend brunches.
Selecting Quality Lavender
Culinary grade lavender is crucial for this recipe. Look for French or English varieties as they offer the most pleasant flavor without becoming soapy or bitter. The purple buds should be vibrant in color and highly aromatic. Grind the dried buds just before using to preserve the essential oils. If growing your own, harvest the flower heads just as they begin to open for optimal flavor.
Perfect Pairings
Serve this lavender tea bread alongside Earl Grey or chamomile tea for a wonderful flavor combination. For a more substantial brunch, pair with fresh fruit and a simple yogurt parfait. The bread also works beautifully as a base for strawberry shortcake in summer months by slicing and topping with macerated berries and whipped cream.
Storage Tips
Store the glazed bread in an airtight container at room temperature for up to three days. For longer storage, wrap unglazed bread tightly in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before glazing. The texture remains perfectly moist when properly stored.
Creative Variations
Change up this versatile recipe by substituting lemon zest for some of the lavender for a citrus twist. Add blueberries to the batter for bursts of fruit flavor that complement the floral notes beautifully. Replace the vanilla in the glaze with almond extract for a nutty undertone, or use honey instead of sugar in the bread for added complexity.
Frequently Asked Questions
- → What can I use as a substitute for dried lavender?
If you don't have dried lavender, fresh lavender will work as a substitute. Just double the quantity since fresh herbs are less concentrated.
- → Can I make this bread gluten-free?
Yes, you can use a 1:1 gluten-free flour blend as a substitute for the all-purpose flour to make this bread gluten-free.
- → What’s the best way to store lavender tea bread?
Store the bread in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for 5-7 days or freeze it for up to 3 months.
- → Can I skip the glaze?
Yes, the glaze is optional. Instead, you can sprinkle powdered sugar on top or leave it plain for a simpler presentation.
- → Is this bread sweet or savory?
This lavender tea bread leans sweet but has a delicate flavor profile, making it suitable for serving with tea or light brunches.