Lemon Tea Bread
by Shirlie Ingram
"Just A Pinch" website
I like this bread with a cup of coffee in the morning. I've made it for potlucks in the past and it's always a hit! Also, as mini loaves to serve at a nice, relaxing ladies tea party. I love cream cheese and the addition of it to this recipe makes this bread nice and moist.
1 lemon tea bag
3/4 cup milk
1 (8 ounce) package cream cheese, room temperature
1/2 cup butter, softened
1 1/4 cups sugar
2 large eggs
2 1/4 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup pecans or walnuts, finely chopped
2 teaspoons lemon zest, grated
2/3 cup confectioners sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, finely grated
1) Preheat oven to 350 degrees. Grease and flour two 8 1/2 x 3 inch loaf pans; set aside. In a small saucepan combine the milk and tea bag. Heat the milk over medium-high heat until it's steaming. Remove from heat. Let it steep for 10 minutes. Discard the tea bag.
2) In a medium bowl, combine the flour, baking powder, and salt; set aside. In the bowl of an electric mixer beat the cream cheese and butter at high speed until light and fluffy. Gradually add the sugar, beating well. Add the eggs, one at a time, beating well after each addition. Alternate adding the flour mixture and milk to the creamed mixture beginning and ending with the flour; mix well after each addition. Stir in pecans and 2 teaspoons lemon zest.
3) Pour batter evenly into the loaf pans. Bake for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Combine the confectioners sugar and lemon juice, stirring until smooth. Stir in the remaining 1 teaspoon lemon zest. Spoon glaze over warm loaves. Let cool in the pans for 10 minutes. Remove and cool completely on a wire rack. Makes 2 loaves.