Pumpkin Spice Quick Bread
½ cup milk
8 Bigelow® Pumpkin Spice Tea Bags*
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter (1 stick), at room temperature
2 large eggs
½ cup raisins (optional) or ½ cup of chopped walnuts (optional)
Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally (DO NOT BOIL). Remove from heat and let cool (15-20 minutes): remove tea bags, squeezing out liquid. Set aside.
Preheat oven to 325º F. Grease 9" x 4" loaf pan.
In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea-infused milk and flour mixture, stir after each addition.
If you choose, add raisins and stir to combine.
Pour batter into loaf pan. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.