Pumpkin Spice Quick Bread Recipe

Remove the saucepan from the heat and let the tea-infused milk cool for 15-20 minutes. Once cool, remove the tea bags, squeezing out any liquid before discarding them. Set the milk aside.

While the milk cools, preheat your oven to 325 F (160 °C) and grease a 9" x 4" loaf pan.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate, medium-sized bowl, cream together the granulated sugar and softened butter until light and fluffy.

Add the eggs to the creamed sugar and butter, mixing until the mixture is smooth. Gradually alternate adding the tea-infused milk and the flour mixture to the wet ingredients, stirring gently after each addition until just combined. If you like, fold in raisins at this point.

Pour the prepared batter into your greased loaf pan. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan on a wire rack for a few minutes before carefully removing it to cool completely on the rack.