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vanilla bean rooibos bread

Vanilla Bean Rooibos Bread


  • Author: katherine
  • Total Time: 1 hours 30 minutes
  • Yield: 1 loaf 1x

Description

Have you ever had rooibos bread? This is a lightly sweetened, red rooibos tea-infused bread with hints of vanilla and drizzled with a vanilla bean glaze!


Ingredients

Scale

Rooibos Bread

  • 4 red rooibos tea bags
  • 1/2 cup whole milk*
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup coconut palm sugar (or granulated sugar)
  • 2 eggs, room temperature
  • 1 tbsp vanilla bean paste*
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Vanilla Bean Glaze

  • 2 tbsp melted butter
  • 2 tbsp whole milk, room temperature
  • 1 tsp vanilla bean paste*
  • 1 cup icing sugar

Instructions

  1. Preheat the oven to 350 F and butter and flour a 9 x 5″ standard loaf pan. In a small saucepan on the stove, heat the milk to just before boiling and add the 4 tea bags. Remove from heat, cover and steep for 30 minutes. Squeeze the tea bags to remove all moisture, and discard. Set the milk aside to cool.
  2. Using a stand mixer with the paddle attachment, or a hand mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating with each addition. Add the vanilla bean paste and beat until combined.
  3. In a large bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add half of the flour mixture until just combined. Add the tea/milk to the mixture, followed by the remaining flour mixture. Beat until just combined.
  4. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool for 10 minutes in the pan, then remove to a wire rack to completely cool before adding the glaze.
  5. While the loaf is cooking, prepare the glaze by whisking together the butter, milk and vanilla bean paste and then whisking in the icing sugar until smooth. Keep at room temperature until ready to use. Drizzle the vanilla glaze over the cooled loaf and allow to set before serving*

Rooibos bread will keep in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

Notes

  1. I would not recommend using less than 2% fat milk
  2. Substitute the vanilla bean paste for 1 vanilla bean, or 1 tbsp vanilla extract
  3. Substitute the vanilla bean paste for 1/4 vanilla bean, or 1/4 tsp vanilla extract
  4. If you plan on making the loaf to freeze, I recommend freezing without the glaze, then adding it to the thawed bread.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: breakfast
  • Method: oven bake
  • Cuisine: american

Keywords: rooibos bread // rooibos cake

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