Ingredients
Chamomile Tea Loaf
1½ cups (180 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup (180 g) whole milk
3–4 chamomile tea bags (or 1½ tablespoons loose-leaf chamomile)
½ cup (113 g) unsalted butter, melted and slightly cooled
¼ cup (50 g) avocado oil
¾ cup (150 g) granulated sugar
2 large eggs + 1 egg yolk
½ cup (120 g) sour cream or whole milk yogurt
1 teaspoon vanilla extract
Strawberry Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
6 tablespoons (85 g) unsalted butter, softened
½ cup freeze-dried strawberry powder
2 cups (240 g) powdered sugar, sifted
2 teaspoons vanilla extract
2 tablespoons heavy cream
Pinch of salt
Instructions
- Warm the milk in a small saucepan until it just begins to steam. Remove from the heat, add the chamomile, cover, and steep for 15–20 minutes. Strain well and measure ½ cup (120 g) for the batter. Let cool completely.
- Preheat the oven to 350°F (175°C). Line an 8×4-inch or 9×5-inch loaf pan with parchment, leaving an overhang.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the melted butter, avocado oil, and sugar until glossy. Whisk in the eggs and yolk until smooth. Add the sour cream, vanilla, and the cooled chamomile milk.
- Add the dry ingredients and fold gently until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 45–55 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then lift out and cool completely on a rack.
- Beat the cream cheese and butter together until completely smooth. Add the powdered sugar and strawberry powder and beat until incorporated. Add the vanilla, heavy cream, and salt and beat until silky, thick, and spreadable.
- Spoon or gently swirl the frosting over the cooled loaf, letting it sit softly on top. Finish with fresh strawberries if desired.