Oil Infused Recipe : Lavender & Lemon Bread

 
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I love any kind of bread and usually think of eating them in the fall, but this recipe is a fun fresh spin on a bread that will be nice to bring sunshine to cold winter days and could be a favorite all spring!

BREAD INGREDIENTS

  • 2 eggs

  • ¾ cup sugar (could substitute coconut sugar or maple syrup)

  • ½ cup freshly squeezed lemon juice

  • 1/3 cup butter, melted

  • 6 – 8 drops Lemon Vitality

  • 1 drop Lavender Vitality

  • 2 cups flour or gluten-free flour mix

  • 2½ tsp baking powder

LEMON & LAVENDER GLAZE INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 350F and line a loaf pan with parchment paper.

  2. Place the eggs and sugar in a large bowl and whisk (or use a mixer) together until they are creamy and pale.

  3. Mix the Lemon and Lavender essential oil into the melted butter. Then add the lemon juice and melted butter/lemon and lavender essential oil mixture into the egg mixture and mix until the batter is well combined.

  4. Sift in the flour with baking powder and then mix with an electric mixer until well combined.

  5. Pour the batter into the prepared tin and run a knife down the middle of the bread tin lengthwise before baking.

  6. Bake for 35 – 45 minutes or until a knife inserted in the center comes out clean.

  7. While the bread is baking, make the glaze by heating the lemon juice and sugar in a small saucepan on low heat (do not boil) and stir until just dissolved and remove from heat. Add the Lemon and Lavender essential oils and stir through.

  8. When the bread is done remove from the oven and immediately pour over the glaze. Use a skewer and poke a few holes in the bread so the glaze can soak in the bread.

  9. Let the cake cool down before slicing or serve warm with a little ice cream. Yum!

This bread has a cake like texture and can be served room temperature or warm with a little ice cream, yum!

Do you have a favorite winter bread recipe? Share in the comments and tag a friend who'd love this one!