Lavender Quick Bread

If there’s one thing to know about me it’s that I love purple and lavender! However, most people don’t like lavender flavored food. The lavender taste is subtle in this recipe and the glaze really complements it well so I wouldn’t skip it! My method below is not “traditional” but as you will soon see I like to modernize a lot of my cooking and baking to make things more efficient WITHOUT sacrificing the taste. Promise!! Let me know if you tried it and how it turned out!


3/4 cup sugar blended with 1/4 tsp culinary dried lavender

2 tbsp unsalted butter, softened

3/4 cup milk

1/4 cup vegetable oil

2 large eggs

1 tsp vanilla extract

2 cups all purpose flour

1.5 tsp baking powder

1/4 tsp salt


Please note my sequence of baking this recipe is not quite traditional so if you are an experienced baker, feel free to use my method or your method! 🙂

First I pour the milk into a liquid measuring cup and the oil to make 1 cup. I add the vanilla extract, too. I take out the eggs and leave everything out to get to room temperature. Meanwhile, I turn on my oven to 350 (which takes FOREVER!!) and grease a 9×5″ loaf pan. I use Baker’s Joy but any vegetable oil spray will work. I currently use a pan by Cuisinart that’s less than $7! Link down below!

In a medium bowl, carefully beat the sugar and butter with a hand mixer. It’s not a lot of butter but I use it more for flavor and the oil for moisture.

Next, I add in the liquids from the cup. Don’t throw the cup out yet! Use the same cup to beat the eggs and add it to mixture. Blend well with mixer.

Now you can do this next step 1 of 2 ways. Either you can whisk your dry ingredients in a separate bowl or dump it directly in. I’ve tried both but honestly can’t tell much of a difference in my baking. Therefore, I try to keep all my baking “one bowl recipes”. Be sure to always aerate, spoon and level your dry ingredients if you do not weigh it on a kitchen scale.

Add all the dry ingredients and whisk with hand mixer for a few seconds. Turn off and then use a spatula to continue mixing until all the flour is incorporated. You do not want to overmix the bread and you want it to look lumpy.

Pour the batter into the pan and bake for about 40 minutes. Check then bake either another 5 minutes or until you see the edges pull away and a toothpick comes out clean in the center of the loaf.

Vanilla Lemon Glaze:

Half of a lemon, squeezed and zested

1 tbsp vanilla coffee creamer

1/2 cup powdered sugar

pinch of salt

In a small bowl, whisk all of the ingredients and adjust the creamer for desired consistency.

Since everyone’s oven is different, always check the baked item at the lower time range given. After the bread is done, take it out of the oven and on a wire rack to cool a few minutes. Then either pour or brush the glaze all over the top. Make sure to cover every bit of it in the glaze! Let the loaf sit until the glaze hardens. Loosen up the edges and release from the pan.

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