Homemade Lemon Tea Bread Recipe
Lemon Tea Bread With Essential Oils
Prep time
Cook time
Total time
Author: Mama Z
Serves: 6 servings
Ingredients
Bread
- Unrefined (no propellant) olive-oil or coconut-oil cooking spray
- 1 ¼ cupsgluten-free all-purpose flour, plus more for the pan
- ½ cup (1 stick) grass-fed butter, at room temperature, orraw coconut oil
- 1 teaspoon plain liquid stevia, or 1 cupcoconut sugar
- 2 large pasture-raised organic eggs
- ¼ cup coconut flour
- 1 teaspoonaluminum-free baking powder
- ½ teaspoon freshly ground pink Himalayan salt or sea salt
- ½ cup canned full-fat unsweetened coconut milk
- 1 tablespoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 3 to 6 drops lemon essential oil (can add 1-2 more if you want a more intense lemon flavor)
Drizzle Topping:
- 1 rounded cup Natural Confectioners' Sugar
- 1 tablespoon freshly squeezed lemon juice
- 3 drops lemon essential oil
- 1 tablespoon grated lemon zest
- 1 ½ teaspoons to 1 tablespoonraw organic honey
Supplies:
- Loaf pan or muffin tin
- Large mixing bowl
- Medium mixing bowl
- Serving plate
Instructions
Bread
- Preheat the oven to 350°F. Mist an 8x4-inch loaf pan, 2 smaller loaf pans, or 12-muffin cup pans with cooking spray and dust with flour. If using muffin papers, do not mist or flour.
- In a large bowl, beat the butter with an electric mixer at medium speed until creamy.
- Gradually add the stevia, beating until light and fluffy. Add the eggs, one at a time, mixing thoroughly.
- In a medium bowl, stir together the flour, coconut flour, baking powder, and Himalayan salt.
- Add the flour mixture to the creamed mixture alternately with the coconut milk, beating at low speed just until blended, beginning and ending with the flour mixture.
- Stir in the lemon zest, the lemon juice, and 3 to 6 drops of the lemon essential oil, depending upon how intense you want the lemon flavor.
- Spoon the batter into the prepared pan.
- Bake the larger loaf pan for about 1 hour or until a wooden toothpick inserted in the center of the loaf comes out clean. (Halve the time for the smaller loaf pans, but check them at 20 minutes; mini muffins take 15 to 20 minutes.)
- Let the tea bread cool in the pan for 10 minutes. Remove the bread from the pan and let it cool completely on a wire rack.
For the drizzle topping:
- Place the Christmas Cookie Blend or powdered coconut sugar Natural Confectioners’ Sugar and in a food processor. Add 1 ½ teaspoons of lemon juice and the essential oil. Pulse until smooth.
- Add up to another 1 ½ teaspoons lemon juice, as needed, but don't make the mixture too runny.
- Place the cooled bread on a serving plate. Spoon the mixture evenly over the top, letting any excess drip down the sides.
- Stir together the lemon zest and honey to taste; sprinkle on top of the loaf, and serve.
Notes
Variation:
Almond pairs wonderfully with the tart flavor of lemon! To create a lemon-almond tea bread, follow the above recipe, but stir ½ teaspoon pure almond extract into the batter and bake as above.
Almond pairs wonderfully with the tart flavor of lemon! To create a lemon-almond tea bread, follow the above recipe, but stir ½ teaspoon pure almond extract into the batter and bake as above.
Pro-Tip – We recommend using a glass-bodied blender so essential oils won’t discolor the plastic. If you use a Vitamix or other plastic blender you may find the EOs stain the plastic. You can help avoid this by adding essential oil in the last step or in each cup individually.
The lemon essential oil really brings out the flavor. If you prefer your bread to be a little less sweetened, then feel free to skip the last step and leave off the glazed drizzle.
