Best 2 Currant Tea Bread Recipes

Indulge in a delightful treat with our collection of mouthwatering Currant Tea Bread recipes. These delectable bakes are a perfect blend of sweet and tangy flavors, featuring succulent currants nestled within a moist and tender crumb. Discover a variety of recipes catering to diverse dietary preferences, including a classic Currant Tea Bread recipe, a gluten-free option for those with dietary restrictions, and a tantalizing Orange Currant Tea Bread recipe that adds a burst of citrusy freshness. Each recipe is meticulously crafted with step-by-step instructions, ensuring a hassle-free baking experience. Whether you prefer a traditional loaf, individual muffins, or a charming mini loaf, our curated collection has something for every tea-time craving.

Check out the recipes below so you can choose the best recipe for yourself!

SCOTTISH TEA BREAD (FRUIT LOAF)

Scottish Tea Bread (Fruit Loaf) image

Also known as Bara Brith, this bread is so easy to make, and contains no butter.

Provided by Christina Conte (adapted from a Glesga pals recipe)

Categories Bread, Cookies & Pastries

Time 1h8m

Number Of Ingredients 8

Ingredients

114 g (2/3 c) Zante currants (not blackcurrants)
114 g (3/4 c) raisins
114 g (3/4 c) golden raisins (Sultanas)
175 g (1 1/4 c) soft, dark brown sugar
300 ml (10 oz) hot black tea
1 egg, beaten
285 g (1 3/4 c) all purpose flour, sifted
2 tsp baking powder

Steps:

Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
Preheat the oven to 350°F (180°C)
Butter and flour the inside of a loaf tin and set aside.
Place the fruit mixture into a large bowl and add the beaten egg, flour and baking powder and mix until well combined.
Pour mixture into prepared pan and place into preheated oven. Bake for 60 to 65 minutes or until a cake tester comes out clean.
Allow to cool in pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing. Serve with a hot cup of tea.

Nutrition Facts : Calories 168 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, ServingSize 1 slice, Sodium 0 grams sodium, Sugar 0 grams sugar

RAISIN-CURRANT BREAD

Raisin-Currant Bread image

Provided by Suzanne M. Charle

Categories dessert, side dish

Time 1h15m

Yield Two 12-inch loaves

Number Of Ingredients 12

Ingredients

6 cups sifted flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups graulated sugar
3/4 cup golden raisins, lightly chopped
3/4 cup currants
2 eggs, at room temperature
3 cups milk, at room temperature
6 tablespoons finely grated orange zest
1/2 cup melted butter, cooled to tepid

Steps:

Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.

Tips:

Use fresh currants: Fresh currants add a vibrant flavor and beautiful color to the tea bread. If fresh currants are unavailable, you can use frozen or dried currants. If using frozen currants, thaw them before using. If using dried currants, plump them up by soaking them in warm water for 10 minutes before using.
Don't overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix the batter just until the ingredients are combined.
Bake the bread until a toothpick inserted into the center comes out clean: Overbaking the bread will result in a dry, crumbly bread. Bake the bread for the amount of time specified in the recipe, or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing: This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

Currant tea bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a hint of sweetness from the currants. It is also a good source of fiber and antioxidants. If you are looking for a tasty and healthy bread recipe, currant tea bread is a great option.