Best 6 Fruity Tea Loaf Recipes

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Indulge in the tantalizing flavors of our fruity tea loaf, a delightful treat that combines the zest of citrus with the comforting warmth of Earl Grey tea. This delectable loaf is a symphony of moist and fluffy textures, bursting with vibrant flavors from a medley of fresh fruits. The aroma of bergamot, lemon, and orange zest dances in the air, enticing your senses and promising a delightful culinary experience. Savor the perfect balance of sweetness and tanginess in every bite, as the juicy fruits and zesty citrus notes mingle harmoniously with the fragrant tea infusion. Whether you're looking for a sweet treat to brighten up your afternoon tea or a delectable dessert to impress your loved ones, this fruity tea loaf is sure to steal the show. Embark on a culinary journey with our curated collection of recipes, each offering unique variations on this classic loaf. From a classic Earl Grey tea loaf to a tantalizing lemon blueberry loaf, discover a world of flavors that will tantalize your taste buds.

Here are our top 6 tried and tested recipes!

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

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

ALMOST FAT-FREE BRITISH TEA LOAF



Almost Fat-Free British Tea Loaf image

Delish guilt-free(ish) fruit loaf. No oil, no butter - just a bit of egg, making for almost no fat per serving. Nicely sliced and spread with - dare I say it? Butter! [Originally submitted to Allrecipes.co.uk]

Provided by NigellaLawless

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h35m

Yield 8

Number Of Ingredients 7

1 teaspoon vegetable oil
10 ounces raisins
10 fluid ounces strong hot tea
12 ounces self-rising flour
4 ounces white sugar
1 teaspoon ground allspice
1 egg, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
  • Combine raisins and tea in a bowl. Steep for about 30 minutes.
  • Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 322.5 calories, Carbohydrate 73.2 g, Cholesterol 23.3 mg, Fat 1.8 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 547.3 mg, Sugar 34.8 g

TEA LOAF



Tea loaf image

Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat

Provided by Esther Clark

Categories     Afternoon tea

Time 1h50m

Number Of Ingredients 8

170g sultanas
170g raisins
1 orange, zested
300ml hot strong Earl Grey or Lady Grey tea
2 medium eggs, lightly beaten
250g self-raising flour
200g light soft brown sugar
butter, for greasing, plus extra to serve

Steps:

  • Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
  • Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
  • Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium

SUPER-EASY TEA LOAF



Super-Easy Tea Loaf image

Four basic ingredients make this the easiest bakes in my repertoire. There's no fat in it, and it's super-thrifty using store cupboard ingredients. A bake sale staple.

Provided by ScarlettKitsune

Time 1h15m

Yield Makes 12 slices approx.

Number Of Ingredients 0

Steps:

  • Put the dried fruit and tea in a bowl and leave to soak for a few hours. I usually do this the night before or in the morning before work.
  • Pre-heat the oven to 150°C, or 180°C if your are not using a fan assisted oven.
  • Add the sugar and flour to the tea and fruit mix, and the ground ginger if you choose to include it. Stir well until thoroughly combined.
  • Scoop the mixture into a greased 2lb loaf tin and bake for 45 minutes to an hour.
  • If you prick the cake with a cocktail stick and it comes out clean, it is ready. Leave the loaf to cool in the tin for at least 20 minutes. After that, run a knife along the outer edge of the loaf to loosen it and tip it onto a cooling rack.

EASY FRUIT LOAF



Easy Fruit Loaf image

This delicious Fruit Loaf is flavoured with strong tea and packed with mixed dried fruit. An incredibly easy tea bread recipe that is simply mixed together all in one bowl. Enjoy a slice with your cup of tea - simply heavenly!

Provided by Lucy Parissi | Supergolden Bakes

Categories     Breads & Loaf Cakes

Time 3h10m

Number Of Ingredients 11

150 g (1 cup) raisins
150 g (1 cup) sultanas or currants
50 g (½ cup) mixed citrus peel
250 ml (1 cup) strong tea (use 2-3 teabags / loose leaf tea)
2 large eggs (lightly beaten)
100 g (½ cup) soft brown sugar
240 g (2 cups) self raising flour
1 tsp ground cinnamon
1 tsp tea (from a teabag)
1 orange (zest only)
strips of orange or lemon zest (optional)

Steps:

  • Make 250ml (1 cup) of tea, using tea bags or loose leaf tea. Leave the tea to steep for five minutes - you need a strong brew!
  • Pour the hot tea over the dried fruit and leave to soak for 2-3 hours or even overnight.
  • Preheat the oven to 170C (325F) or 150C (300F) Fan Setting. Line a 900g (2lb) loaf tin with baking paper or use a cake liner.
  • Add the eggs and brown sugar to the soaked fruit (no need to drain any liquid, should any remain in the bowl) and stir to combine.
  • Sift in the flour and add cinnamon, tea leaves and orange zest. Mix everything together, making sure no dry pockets of flour remain.
  • Pour the batter into the prepared cake tin and level. Bake for about 1 hour or until the cake is risen and a skewer inserted in the centre of the cake comes out clean.
  • Lift the cake out of the tin using the baking paper and cool on a wire rack. Top with the orange zest, if using and slice to serve.

Nutrition Facts : Calories 179 kcal, Carbohydrate 41 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 20 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving

FRUITY TEA LOAF



Fruity Tea Loaf image

Found this in a Gooseberry Patch pamphlet sent to me featuring recipes using raisins. I used dried cranberries when I made it instead of raisins. I think any dried fruit would work well, like dried cherries or pineapple. I warmed my slices and used for breakfast with a spread of peanut butter. I used the glaze but can see this being good without it too. The orange flavor added a nice depth to the bread and balanced out the cranberries I used. This can also be made into three 5x3" mini loaf pans.

Provided by HokiesMom

Categories     < 60 Mins

Time 55m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup plain yogurt (I used low-fat)
1/3 cup canola oil
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon orange zest
6 ounces raisins (I used dried cranberries)
3/4 cup walnuts (optional or use your favorite nut)
3/4 cup powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 350 and grease a 9x5" loaf pan (can also fit into three 5x3" mini pans).
  • Combine flour, baking powder, baking soda, and salt and then set aside.
  • Stir together sugar, yogurt, oil, eggs, vanilla and zest.
  • Add flour mixture to wet ingredients and stir gently until well mixed (don't over mix or the loaf will be dry). Stir in dried fruit and nuts gently.
  • Pour batter into pan and bake for 45-50 minutes until pick comes out clean (if using mini pans bake 25-30 minutes).
  • Cool on wire rack 10 minutes before turning out.
  • Stir together the ingredients for the glaze - watching the amount of orange juice to make it a nice pourable glaze and not too runny.
  • Drizzle over cooled loaf.

Tips:

  • Choose ripe and flavorful fruits: The quality of your fruit will greatly impact the flavor of your tea loaf. Look for ripe, juicy fruits that are bursting with flavor.
  • Don't overmix the batter: Overmixing can result in a tough, dense loaf. Mix just until the ingredients are combined.
  • Bake the loaf until a toothpick inserted into the center comes out clean: This will ensure that the loaf is cooked through without overbaking.
  • Let the loaf cool completely before glazing: This will help the glaze to set properly.
  • Use a variety of fruits: Don't be afraid to experiment with different types of fruits. Some popular options include berries, apples, peaches, and bananas.
  • Add nuts or spices: For a more complex flavor, try adding chopped nuts or spices to the batter. Some popular options include walnuts, pecans, cinnamon, and nutmeg.
  • Serve the loaf with your favorite toppings: Sliced fruit, whipped cream, or ice cream are all great options.

Conclusion:

Fruity tea loaf is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up leftover fruit. With so many different variations to choose from, there's sure to be a fruity tea loaf recipe that everyone will love. Next time you're looking for a sweet and satisfying snack, give one of these recipes a try. You won't be disappointed!

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