While on the sweeter side than traditional bread, this Earl Grey tea bread is soft, moist, and really easy to make! If you want more of an Earl Grey punch, throw in some extra tea leaves!
I want to start off by saying that this is not your typical sandwich bread! This Earl Grey tea bread is a sweet bread, best accompanied with tea or coffee 🙂
I mention this as my husband was thrown off when he bit into a slice, thinking it was going to be sandwich bread, lol. I like to surprise him so I did not mention what type of bread it was!
But it was a hit and I have made it many times since! You can adjust as needed (first time I found it was too sweet, and then the second time it wasn’t as “tea-ful.”) However, this all comes down to how strong of a Earl Grey flavour you like. I am not crazy about Earl Grey but really like it in this bread! My husband on the other hand LOVES Earl Grey and would definitely have more of that flavour shine!
This bread also makes for a fun tea party! My daughter loves food just as much as us, so these tea flavours are not new to her. I have taken her to tea parties in Toronto and just found out a local shop does afternoon tea. However, holding a tea party at home is a lot of fun, too! Best yet, this bread makes for a nice breakfast (especially when I do not feel like making eggs or bacon!)
On a final note, this Earl Grey tea bread makes for a great gift! I know many minds are on Christmas even though Halloween has yet to make an appearance this year 😉 Homemade gifts are a great alternative to store-bought gifts, especially when finances are an issue. Plus, who doesn’t LOVE food?!
Yields 1 loaf
This Earl Grey tea bread is a sweet recipe, but perfect alongside tea or coffee! For more Earl Grey flavour, feel free to add in another bag of tea leaves to the flour mix!
15 minPrep Time
1 hr, 10 Cook Time
1 hr, 25 Total Time
- 1 1/3 cups milk
- 7 tea bags, divided
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 cup coconut oil, room temperature
- 4 eggs, room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 3 cups all-purpose flour
- 3 tsp. baking powder
- Combine milk and 5 tea bags into a small saucepan over medium heat. Stir often to keep film from forming and heat until very hot, but not boiling. Turn off heat and allow to come to room temperature. Squeeze tea bags of liquid and throw away.
- Preheat oven to 350F. Grease 9x5 inch loaf pan.
- Add oil and sugars to bowl of your stand mixer. Beat until well combined, about 5 minutes. Add eggs one at a time, mixing until well combined before adding the next. Mix in vanilla extract.
- Sift together flour, baking powder, salt, and nutmeg. Cut open last two tea bags and dump leaves into flour mixture. Mix to combine. Add flour alternatively to stand mixer with the milk mixture, beginning and ending with dry ingredients.
- Pour into prepared pan, level the best you can, and bake for 1 hour, or until toothpick comes out clean.
- Cool on rack until pan is able to be handled comfortably. Flip out bread onto cooling rack and once room temperature, slice and serve!
Sometimes bread has a bit of a doughy/sinking centre while the rest of the bread is baked through. To avoid this issue, I suggest using Denise's tip from Urbnspice!