Rooibos Cinnamon Swirl Quick Bread

Ingredients

  • 2/3 cup (160 ml) water
  • 2 Rooibos Cinnamon tea bags
  • 1¾ cups (220 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150 g) granulated sugar, divided
  • 2 large eggs
  • ½ cup (115 g) unsalted butter, melted and cooled slightly
  • ½ cup (120 ml) plain yogurt or buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Steep Tea: Bring water to a simmer and pour over the tea bags in a heatproof cup. Steep 5–7 minutes, then remove bags and let the water cool slightly.
  2. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  3. Dry Mixture: In a bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
  4. Cinnamon Sugar Swirl: In a small bowl, combine ¼ cup of the sugar with 2 teaspoons ground cinnamon; set aside.
  5. Wet Mixture: In another bowl, whisk the remaining ½ cup sugar with eggs until pale. Gradually whisk in melted butter, cooled rooibos tea, yogurt (or buttermilk), and vanilla.
  6. Combine & Swirl: Add dry ingredients to wet, stirring until just combined. Pour half the batter into the loaf pan, sprinkle the cinnamon sugar swirl evenly over the top, then gently spoon the remaining batter on top. Use a knife to swirl the layers lightly.
  7. Bake to Golden: Bake 50–60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
  8. Cool & Serve: Let the bread cool in the pan 10 minutes before transferring to a wire rack. Slice and enjoy with a warm cup of cinnamon rooibos tea.

May this Rooibos Cinnamon Swirl Quick Bread and your cup of Tiesta Tea Cinnamon Rooibos bring cozy warmth and sweetness to your day—just as they do to mine. Happy baking and sipping!

—Mom Mom (Grandma Helen)