Tea Loaf Recipes

This version of tea loaf adds a delightful twist with the addition of fresh apples and crunchy walnuts, perfect for a cozy autumn afternoon.

Ingredients:

• 2 cups mixed dried fruit (raisins, sultanas, currants)
• 1 cup strong black tea
• 1 large apple, peeled and grated
• 1/2 cup chopped walnuts (optional)
• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 cups plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 large egg
• 1/4 cup vegetable oil
• 1/2 tsp vanilla extract

Instructions:

1. Soak the Fruit: As with the classic tea loaf, soak the dried fruit in strong black tea for several hours, or overnight for best results.
2. Prepare the Oven and Tin: Preheat the oven to 350°F (175°C) and line a loaf tin with parchment paper.
3. Prepare the Wet Ingredients: In a large bowl, whisk together the egg, vegetable oil, and vanilla extract.
4. Mix the Dry Ingredients: In another bowl, sift together the plain flour, baking powder, baking soda, ground cinnamon, and ground nutmeg. Add the brown sugar to the dry ingredients and stir to combine.
5. Combine the Ingredients: Stir the soaked fruit mixture into the wet ingredients, followed by the grated apple and chopped walnuts. Then, slowly add the dry ingredients and mix until the batter is well combined.
6. Bake: Pour the batter into the prepared loaf tin and spread it out evenly. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top is getting too dark, loosely cover the loaf with foil and continue baking.
7. Cool and Slice: Allow the loaf to cool in the tin for 10 minutes before transferring it to a wire rack. Once completely cooled, slice and serve.

Tips for Success:

• Fruit Variations: Feel free to mix up the dried fruits. You can add apricots, dates, or figs for different flavors.
• Adding Liquor: For a more festive touch, soak the fruit in a bit of brandy or rum instead of tea.
• Extra Moisture: If you prefer a slightly wetter loaf, you can add a couple of tablespoons of apple juice or orange juice to the batter.
• Storage: Tea loaves tend to get even better the next day, and they store well. Wrap in parchment paper or cling film and keep in an airtight container for up to a week.

Why You’ll Love These Tea Loaves:

Both of these tea loaf recipes are simple to make and full of flavor. The classic British tea loaf is perfect for those who appreciate a straightforward, comforting cake, while the spiced apple and walnut version adds extra depth with fruit and nuts. Whether you’re enjoying a quiet afternoon tea or sharing with friends, these tea loaves will surely hit the spot. They’re moist, flavorful, and the ideal accompaniment to a hot cup of tea.