Lemon Quick Bread

I Love Lemon Quick Bread

Recipe from Bigelow Teas Recipe booklet

½ cup milk

5 lemon herb tea bags

1 ½ cups flour

1 tsp baking powder

½ tsp salt

1 cup granulated sugar

½ cup butter at room temperature

2 large eggs

1 tsp lemon rind, grated

½ TBSP poppy seeds (opt)

Combine the milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL) Remove from heat and let cool for 15 to 20 minutes; Remove tea bags, squeeze out liquid. Set aside.

Preheat oven to 325 degrees. Grease 4 X9 loaf pan.

In a larger bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea infused milk and flour mixtures; Stir after each addition. Add lemon rind and stir until well blended.

Pour batter into pan. Sprinkle with poppy seeds if using. Bake 45 to 60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing it from pan. Yields 1 loaf. Can substitute chamomile tea for the lemon tea.