Tea Bread (using jasmine tea and citrus peels)
Source: The Sunset Cookbook, 1960
Makes one loaf

Jasmine tea, spices, almonds and fruit peels and juices give this quick bread unusual flavor and a delightful fragrance.

1/4 cup butter
3/4 cup brown sugar, packed firmly
1 egg
1 tsp grated lemon peel
1 tsp grated lime peel
1 Tbsp grated orange peel
3 cups flour
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1 tsp baking powder
1 tsp baking soda
3/4 cup tangerine or orange juice
1/2 cup steeped jasmine tea
1/2 cup blanched almonds

Cream together the butter and brown sugar. Beat in the egg and grated peels.

Sift the flour before measuring, then sift the measured flour with the salt, cinnamon, ginger, baking powder and baking soda. Add these dry ingredients to the creamed mixture, alternating with the tangerine/orange juice and the tea. Stir in the almonds last.

Spoon it into a greased 9x5-inch loaf pan and bake at 350 degrees for approximately 50 minutes, or until lightly browned and a toothpick inserted into it comes out clean. Let cool before slicing thinly.