I like this bread with a cup of coffee in the morning. I've made it for potlucks in the past and it's always a hit! Also as mini loaves to serve at a nice, relaxing ladies tea party. I love cream cheese, and the addition of it to this recipe makes this bread nice and moist.
1Preheat oven to 350 degrees F. Grease and flour two 8 1/2 x 3-inch loaf pans; set aside. In a small saucepan, combine the milk and tea bag. Heat the milk over medium-high heat until it's steaming. Remove from heat. Let it steep for 10 minutes. Discard the tea bag.
2In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer, beat the cream cheese and butter at high speed until light and fluffy. Gradually add the sugar, beating well. Add the eggs, one at a time, beating well after each. Alternate adding the flour mixture and the milk to the creamed mixture beginning and ending with the flour; mix well after each addition. Stir in the pecans and 2 tsp. lemon zest.
3Pour batter evenly into the loaf pans. Bake for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Combine the confectioner's sugar and lemon juice, stirring until smooth. Stir in the remaining 1 tsp lemon zest. Spoon glaze over warm loaves. Let cool in the pans for 10 minutes. Remove and cool completely on a wire rack. Makes 2 loaves.