This past weekend we finally had a break from the heat, and by break I mean it was still 25°C but it was s nice change from the 34°C weather we were having.
Over the summer I took a break from baking. I was finding that work was becoming busier and I wasn’t having the time to bake. Plus we had an unusually hot summer and when its 35°C outside the last thing I wanted to do was turn the oven on.
Needless to say, I welcomed the slightly cooler temperatures and decided to update my real grey loaf recipe.
This is one of my all-time favourite loaves! This to me is comfort food at its finest. This loaf is like putting on your favourite sweater when fall hits. It’s like that old friend you haven’t seen in a long time and forgot how much you missed them.
I posted this recipe quite a while ago but thought it was time to update it. I really hope you enjoy this loaf as much as I do!
INGREDIENTS
Earl Grey Tea Loaf
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon Earl Grey tea leaves, very finely ground
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
2/3 cup Earl Grey infused milk, room temperature
Earl Grey Milk
1 cup milk
1 Earl Grey teabag
Heat the milk in the microwave and add the tea bag. Allow this to steep for 10 – 15 minutes to infuse the milk then remove the teabag.
Earl Grey Glaze
2 1/4 cups icing sugar
1 bag Earl Grey tea, cut open
3–4 tablespoons milk or Earl Grey Milk, plus more if needed
1 teaspoon vanilla
1/2 teaspoon lemon juice
DIRECTIONS
Preheat your oven to 350ºF grease and line a 9 – by 5-inch standard loaf pan with non-stick cooking spray and parchment paper. Make sure you line the pan with parchment paper, I have made this and the paper didn’t line the whole pan and the corners stayed in the pan when I tried to pull it out.
In a bowl, sift together the flour, baking powder, and salt. Stir in the tea leaves and set them aside.
In a separate bowl, beat the butter and sugar together until light and fluffy. This will take about 2 minutes using a stand mixer fitted with a paddle attachment. Add the eggs, one at a time, then add in the vanilla and mix well to combine.
With the mixer running on low, add in 1/3 of the flour followed by 1/2 of the earl grey infused milk and repeat until all of the flour and milk are used up. Mix just until combined.
Scrape the batter into your prepared loaf pan and bake in a preheated oven for 50 to 60 minutes or until a cake tester inserted into the center comes out clean.
Allow the cake to cool slightly in the pan then turn the cake out onto a cooling rack to cool completely.
Once completely cool add all the glaze ingredients to a bowl and mix with a whisk or a fork, until all the lumps are gone. Then slowly pour the glaze on the loaf as evenly as possible. Let the glaze dry, which takes about 15 – 20 minutes before cutting up the loaf.
Earl Grey Tea Loaf
Ingredients
EarlGrey Tea Loaf
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp Earl Grey tea leaves very finely ground
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 2/3 cup Earl Grey infused milk room temperature
Earl Grey Milk
- 1 cup milk
- 1 Earl Grey teabag
Earl Grey Glaze
- 2 1/4 cups icing sugar
- 1 bag Earl Grey tea cut open
- 3-4 tbsp Earl Grey Milk more if needed
- 1 tsp vanilla
- 1/2 tsp lemon juice
Instructions
Earl Grey Milk
- Heat the milk in the microwave and add the tea bag. Allow this to steep for 10 – 15 minutes to infuse the milk then remove the tea bag.
Earl Grey Loaf
- Preheat your oven to 350ºF grease and line a 9- by 5-inch standard loaf pan with non-stick cooking spray and parchment paper. Make sure you line the pan with parchment paper, I have made this and the paper didn't line the whole pan and the corners stayed in the pan when I tried to pull it out.
- In a bowl, sift together the flour, baking powder, and salt. Stir in the tea leaves and set them aside.
- In a separate bowl, beat the butter and sugar together until light and fluffy. This will take about 2 minutes using a stand mixer fitted with a paddle attachment. Add the eggs, one at a time, then add in the vanilla and mix well to combine.
- With the mixer running on low, add in 1/3 of the flour followed by 1/2 of the earl grey infused milk and repeat until all of the flour and milk are used up. Mix just until combined.
- Scrape the batter into your prepared loaf pan and bake in a preheated oven for 50 to 60 minutes or until a cake tester inserted into the center comes out clean
- Allow the cake to cool slightly in the pan then turn the cake out onto a cooling rack to cool completely.
Earl Grey Glaze
- Once completely cool add all the glaze ingredients to a bowl and mix with a whisk or a fork, until all the lumps are gone. Then slowly pour the glaze on the loaf as evenly as possible. Let the glaze dry, which takes about 15 – 20 minutes before cutting up the loaf.