Tea lovers alert…this Black Tea Cinnamon Bread is delicious, moist, totally irresistible!! Egg-Free and Sugar-Free. Less than 200 calories per slice.
Is there anything better than a warm piece of sweet bread on a cold winter day?
I think that would be a warm piece of sweet bread + a cup of hot tea or coffee!
In case you weren’t well aware of it already, I love making sweet recipes. But since the New Year started I have been kind of avoiding them. You know, for this whole thing of resolutions and promises to eat healthier and make better choices. Well, I couldn’t resist anymore. Seriously. I need some sweetness in my life.
This bread is so good. It’s just moist and sweet. And the best part of it all is that it’s easy to make. The smell in the house while baking is divine. It’s really amazing guys. The taste… And the color… And the…EVERYTHING! Even my husband, a very non-friend-of-sugar-substitutes was amazed at the taste.
If you are a tea lover, this bread is just for you! If you are not a tea lover, this bread is for you too. Conclusion: This bread will please everyone…
Black Tea Cinnamon Bread
- 1 cup (240 ml) milk (I used 1%)
- 3 teabags Bigelow Cinnamon Stick Black Tea (see notes)
- 1 3/4 cups (245 g) all- purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (58 g) unsalted butter, softened
- 1/3 cup Truvia® Baking Blend (see notes)
- 1 ripe banana
- 1/4 cup (60 ml) light olive oil
- 1 teaspoon vanilla extract
- 1 tablespoon rolled oats (optional)
- 1 tablespoon Turbinado sugar (optional)
- Preheat the oven to 350º F (180º C). Grease a 9 x 5-inch loaf pan.
- On the stove or in the microwave heat the milk until near-boiling. Cut open the tea bags and add the tea to the milk. Allow cooling. Strain through a sieve, discard solids, and reserve milk.
- In a large bowl, mix together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the banana and mix until incorporated. Then, beat in the oil and vanilla extract.
- Turn the mixer to low and add the flour mixture in three batches, alternating with tea brewed milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix. Spread batter evenly into the prepared pan. If desired, sprinkle the top with rolled oats and turbinado sugar.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cooling before cutting and serving.
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