I'm an old lady at heart, but also because tea is basically the lifeblood of any singer. Earl Grey is my favorite, and my love of it in desserts has been well-documented on here (hello chocolate chip cookies, eclairs, and ice cream). I love the flavor it brings to sweets, which is both complex and comforting.
This bread is perfect for a lazy weekend breakfast, or for that 5-minute mid-afternoon break between school and rehearsal. It's putting a sweet, creamy cup of tea in snack form, and I can't think of anything better than that. Go crazy and have it with a warm mug of coffee or tea, because why not? Caffeine is a good thing, my friends.
Earl Grey Tea Bread
(adapted from Food Network)
1 3/4 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon orange zest
1/2 cup (1 stick) softened butter
3/4 cup sugar
1 1/2 teaspoons vanilla
1 cup cooled strong Earl Grey tea, divided
2 tablespoons honey
Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.Whisk together the dry ingredients and orange zest.
Beat together the butter and sugar until fluffy. Beat in the eggs and vanilla, followed by 3/4 cup tea. Fold in the dry ingredients.
Bake for 55-65 minutes, or until a toothpick inserted in the bread comes out clean.
Whisk together the remaining 1/4 cup tea and the honey. Pour over the bread while still warm.
Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.