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Mint and Citrus Tea Bread Recipe

Mint and Citrus Tea Bread Recipe

1 loaf



1/2 cup fat-free milk

2 tablespoons each: finely chopped fresh or 2 teaspoons dried mint leaves, grated orange zest

1 tablespoon grated lemon zest

5 tablespoons margarine, softened

3/4 cup sugar

2 eggs

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup orange juice

1/2 cup powdered sugar

Fat-free milk

Ground nutmeg, as garnish


Heat milk, mint, orange zest, and lemon zest in small saucepan to simmering, strain and cool. Beat margarine and sugar until smooth in medium bowl, beat in eggs. Mix in combined all-purpose and whole wheat flour, baking powder, and salt alternately with cooled milk mixture and orange juice, beginning and ending with dry ingredients. Pour batter into greased 8 x 4-inch loaf pan. Bake at 325 degrees until bread is golden and toothpick inserted in center comes out clean, about 45 minutes. Remove from pan and cool on wire rack.


Mix powdered sugar with enough milk to make medium glaze consistency, drizzle glaze over bread and sprinkle lightly with nutmeg.

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