CINNAMON APPLE TEA BREAD WITH HONEY GLAZE
1 1/4 cups boiling water
4 Lipton soothing moments cinnamon-apple herbal tea bags
1/2 cup raisins
1/2 cup honey
2 tablespoons margarine or butter
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
FOR THE HONEY GLAZE:
2 tablespoons honey
1/2 cup confectioners' sugar
Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
In a teapot, pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags and reserve 2 tablespoons tea.
In a large bowl, pour remaining tea over raisins, 1/2 cup honey, and margarine, and cool completely; beat in egg; set aside.
In medium bowl, combine flour, baking powder, and salt. Gradually add to tea mixture, blending well after each addition. Stir in walnuts. Turn into prepared loaf pan.
Bake 1 hour or until bread tests done. On a wire rack, cool 10 minutes; remove from pan and cool completely before glazing.
TO MAKE THE HONEY GLAZE:
In a small bowl, gradually add enough reserved tea and honey to confectioners' sugar until desired thickness; drizzle over bread.
Makes 1 loaf
Source: Lipton
1 1/4 cups boiling water
4 Lipton soothing moments cinnamon-apple herbal tea bags
1/2 cup raisins
1/2 cup honey
2 tablespoons margarine or butter
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
FOR THE HONEY GLAZE:
2 tablespoons honey
1/2 cup confectioners' sugar
Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
In a teapot, pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags and reserve 2 tablespoons tea.
In a large bowl, pour remaining tea over raisins, 1/2 cup honey, and margarine, and cool completely; beat in egg; set aside.
In medium bowl, combine flour, baking powder, and salt. Gradually add to tea mixture, blending well after each addition. Stir in walnuts. Turn into prepared loaf pan.
Bake 1 hour or until bread tests done. On a wire rack, cool 10 minutes; remove from pan and cool completely before glazing.
TO MAKE THE HONEY GLAZE:
In a small bowl, gradually add enough reserved tea and honey to confectioners' sugar until desired thickness; drizzle over bread.
Makes 1 loaf
Source: Lipton
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Date-Nut Bread (Boston Globe Cookbook for Brides, 1963)
- Blackberry Almond Quickbread (or muffins)
- Corn Bread and Yankee Corn Bread (using butter and maple syrup)
- Cranberry Fruit Nut Bread
- Orange Nut Bread With Orange Cream Cheese Spread for manyhats
- Blueberry Orange Bread
- Morning Glory Muffins
- Easy Yummy Corn Bread (cake-like, using biscuit mix)
- Breakfast Muffin Mix in Jar - Variations
- Butterscotch Banana Nut Muffins (using pecans and butterscotch chips)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute