Great for brunch or as a snack. An autumn classic made with Bigelow Pumpkin Spice Tea.
Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally (DO NOT BOIL). Remove from heat and let cool (15-20 minutes): remove tea bags, squeezing out liquid. Set aside. Preheat oven to 325º F. Grease 9"" x 4"" loaf pan. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea-infused milk and flour mixture, stir after each addition. If you choose, add raisins and stir to combine. Pour batter into loaf pan. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.
*Pumpkin Spice Quick Bread with Walnuts: Substitute for the raisins.