Quick breads are used for breakfast or for late afternoon tea time or anytime. I have been known to serve them at lunch with a side for fresh fruit and yogurt. The ratio makes it a fairly simple item to put together. The ratio for quick breads is 2 flour: 2 liquid: 1 egg: 1 fat. With that in mind, let's visit the other blogger's take on tea breads.
Heather: Discovering the Extraordinary -- "Figgy" Tea Bread
Adina: Gluten Free Travellette -- Rhubarb Tea Bread
Morri: Meals with Morri -- Oatmeal Raisin Tea Bread
Brooke: B & the boy! -- Scottish Tea Bread
Scottish Tea Bread
8 ounces Scottish breakfast tea
4 ounces canola oil
2 large eggs
4 ounces oatmeal cookies, crushed
3 ounces sorghum
1 ounce potato starch
4 ounces dry oatmeal
4 ounces raw sugar
1 teaspoon baking soda
Boil water for making the tea. Add to one tea bag in your glass measuring cup. Steep for 30 minutes, and remove bag. Set aside. In a large bowl, combine all the dry ingredients thoroughly. Add all wet ingredients, and stir until just combined. Bake at 350 degrees F for 60-75 minutes. Remove from oven and cool. Makes one large and one small loaf.