A delicious tea loaf recipe from Best of Bridge Done in One
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Ingredients
- 2 large eggs
- 1 cup (250 mL) granulated sugar
- 3/4 cup (175 mL) canola oil
- 1 cup (250 mL) full-fat sour cream
- 2 tbsp (45 mL) Earl Grey tea leaves from about 6 tea bags
- 2 tsp (10 mL) vanilla extract
- 1 tsp (5 mL) grated orange zest
- 1/4 tsp (1 mL) crushed dried lavender (optional)
- 2 cups (500 mL) allpurpose flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) baking soda
Instructions
- Preheat oven to 350˚F (180˚C). Spray a 9- by 5-inch (23 by 12.5 cm) loaf pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, whisk together eggs, sugar and oil until very well blended. Whisk in sour cream, tea leaves, vanilla, orange zest and lavender, if using. In another bowl, whisk together flour, baking powder, salt and baking soda. Add the flour mixture into the wet ingredients and stir until just combined.
- Pour batter into prepared pan and bake for about 1 hour or until a tester inserted in the center comes out clean. Leave to cool in pan for 10 minutes, then turn loaf out onto a wire rack to cool completely.
- Serves 8-10
Notes
- If desired, substitute gluten-free flour for the allpurpose flour. Cover and store bread at room temperature for 1 day or in the refrigerator for up to 4 days.
The Best of Bridge https://www.bestofbridge.com/
