Preheat oven to 350°F. Grease an 8½ x 4½ loaf pan.
In a medium bowl, whisk together pecan butter, milk, brown sugar and egg.
In a larger bowl, whisk together the flour, baking powder and salt. Fold in the pecan butter mixture until moistened.
Pour batter into the prepared loaf pan. Top with pecan halves.
Bake at 350°F for 45-50 minutes until loaf is firm in the middle. (You can sneak a skewer under one of the pecans in the middle to check for doneness).
Let cool in the pan on a cooling rack for a few minutes then remove from pan and continue to let cool.
Apple Cider Tea Butter
Crush contents of the tea bag(s) with a mortar and pestle. In a small bowl, combine butter and tea mix.
Roll butter into a cylinder and wrap with waxed paper or plastic wrap (I just re-used the butter wrapper, but I am in California so our sticks are fatter).