Lavender and lemon are paired together to make this absolutely delightful quick bread that you will have in the oven in under 20 minutes…flat! Because this bread is so easy and delightful, it is one of my personal favorites and I make it often for my personal coffee time (yes, I DO take coffee breaks with just myself.). Because this bread freezes fantastic for up to three months, I like to make up a loaf for eating now and one for eating later. But be warned…if you don’t get that in the freezer before anyone sees it you can consider it eaten.
When the weather starts to warm and remind me that summer is coming again, I find myself turning towards recipes that feature citrus. Citrus is bright, colorful, and full of flavor that tastes like what I imagine sunshine would taste like. Lemon, particularly, is sunshine in a fruit!
This quick bread goes into a traditional loaf pan with no problem and is what I bake this recipe in most often. But making these in mini loaf pans (these are disposable mini pans that I found in the kitchen section at Target) creates adorable mini loaves that are perfect for gifting to neighbors and/or hostesses. And are just so dang cute, aren’t they!
Did you know that smelling lavender helps you relax? Research shows the scent lowers heart rate and blood pressure, putting you in a relaxed state. So baking this bread will ultimately relax you!
There is a difference between culinary lavender and lavender at the florist. Be sure to grab your lavender from your grocer, if you don’t grow your own :).
This bread smells utterly amazing. Like…seriously!! Lavender and lemon in bread form will make your kitchen smell amazing for hours and hours, long after you eat the bread.
I am obsessed with lavender in food and drinks! I find myself liking almost every shortbread cookie, latte, cake, icing, or cupcake I have ever tried with lavender in it. Why not bring some of those favorite flavors to my own kitchen, right? Save some money and still enjoy my favorites.
When using dried lavender, use only 1/3 of the fresh lavender amount called for.
I realize that making a lemon glaze seems a bit unnecessary and overwhelming when you are having a busy day and want to get this bread cooked up and on it’s way to the table. But please…don’t skip it! It’s absolutely worth it.
The recipe calls for cooling the cake prior to putting the glaze on the bread and I try to do that as often as I can because it creates a much prettier bread and the icing soaks into the bread much better. However…if you don’t have time, go ahead and put the glaze on warm bread. The flavor will still be there and you can save a bit of time.
I wish you could smell my house! Oh wait, make this bread and you can smell it for yourself! Next time you are looking for a quick and easy bread that still tastes like you spent hours making it, this is it. Make up a batch for your next coffee date with the girls. Or, like I have already, put a few loaves into the freezer for Easter morning. You’ll be happy to have something homemade and still easy enough for busy lives!
- 2 cups all purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten lightly
- 1 cup milk or half & half
- 1/4 cup olive oil
- juice and peel of 2 lemons (finely grate the lemon peel)-about 2 tablespoons of juice and 1 tablespoon peel
- 2 teaspoons dried lavender (or 2 tablespoons fresh lavender, finely chopped)
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 tablespoon butter
- Preheat oven to 350degrees. Grease a loaf pan, set aside.
- In a large bowl mix together the flour, sugar, baking powder, and salt.
- In another bowl combine the egg, milk, oil, lemon peel, lemon juice, and lavender.
- Dump the wet ingredients into the dry ingredients and stir just until the batter is moistened. (The batter will be lumpy)
- Spoon batter into the greased loaf pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes clean and top of loaf is cracked.
- Cool for 10 minutes before topping with glaze.
- Melt butter with sugar and lemon juice in small saucepan until well combined.
- Poke holes in the top of the lemon loaves and slowly pour the glaze over the top.
- You can put these in a freezer bag and freeze for up to 3 months or store in the fridge for 1 week.
- For mini loaves reduce the baking time to 40 minutes.