Lemon Verbena Bread

Lemon Verbena Bread from the Lemon Verbena Lady

1 stick unsalted butter
1/4 cup fresh lemon verbena leaves, chopped
1 cup sugar
1-1/2 cup sifted flour
2 large eggs
Pinch of salt
1 teaspoon baking powder
1/2 cup milk
Grated rind of 1 lemon
3/4 cup chopped nuts (optional)

1. Cream butter with verbena leaves in mixer or food processor. I use my food processor. Add sugar and beat well. Then add eggs, salt and remaining ingredients.

2. Grease loaf pans—1 large, 2 small or 4 minis—and pour in batter. Bake at 350 degrees for 60 to 65 minutes. I usually bake it in one large pan. Bake until bread tests done with a toothpick or cake tester. Meanwhile, prepare glaze if you are using it.

Glaze

1/2 cup sugar
2 tablespoons lemon verbena leaves, chopped
Juice of 1 lemon

Leave loaf in pan. While it is still hot, pour glaze over it and let sit several hours. Remove loaf from pan. Wrap in foil to ripen overnight before serving, or freeze immediately.