Spice Wholemeal Tea Loaf Recipes

TEA BREAD

Steps:

• Put the dried fruit into a bowl and pour the tea over, cover and leave overnight (not in the fridge).
• After overnight soaking..Preheat oven to Gas Mark 4. Line or grease a 2lb loaf tin.
• I use a loaf liner for ease
• Sieve the flour into a bowl and add spice if using. Pour over soaked fruit and any juices (remove teabag if using!).
• Add egg and stir well with wooden spoon until all mixed up.
• Spoon into prepared tin and if wished sprinkle over 1tsp of sugar (you don't have to but it gives it a nice crunch and it is only 1tsp!!).
• Put into oven and bake for about an hour, maybe a little more depending on your oven.
• When cooked through, remove from oven and cool on a rack.
• EAT!!! Lovely with butter spread on it. I know that defeats it being fat free but hey ho!!

SPICED FRUIT LOAF

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.

SPICY TEA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and dust a 9x5-inch loaf pan with white sugar.
• Combine dates, sugar, molasses, and butter in a large bowl. Pour tea over date mixture and mix well; set aside to cool, 15 to 20 minutes.
• Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, cloves, salt, nutmeg, cardamom, and white pepper together in a bowl.
• Stir egg and vanilla extract into cooled date mixture. Add 1/3 the flour mixture to the date mixture; mix well. Repeat 2 more times with remaining flour mixture until batter is just combined; fold in walnuts. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a knife inserted in the middle of the bread comes out clean, about 1 1/4 hours. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.

GRANDMA EMMA'S SPICE LOAF

Steps:

• Soak raisins in coffee until plump. Do not drain.
• Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
• In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
• Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
• Bake in a preheated 350 degree F(175 degrees C) oven for one hour.

TEA LOAF

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.

TEA LOAF

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9x5x3-inch loaf pan.
• In bowl mix dry (flour, sugar, salt, baking powder) ingredients. Cut in butter until mix looks like coarse crumbs. Add in orange rind and pecans.
• In separate bowl combine egg milk and Jack Daniels.
• Now add to dry mix; place in loaf pan.
• Sprinkle about 1/4 cup chopped pecans on top.
• Bake for 1 hour or till it test done.
• Cool 10 minutes in pan; turn out on rack to cool.
• Makes about 14 to 18 slices.

YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS

Steps:

• Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
• The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
• Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
• Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
• Add the eggs and mix well until evenly combined.
• Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
• Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
• Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

CARDAMOM TEA LOAF

Steps:

• Preheat oven to 350°F.
• Grease and flour a loaf pan.
• Combine dry ingredients in a bowl and set aside.
• Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
• Pour batter into prepared pan, baking until done, about an hour.
• Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
• Dust with powdered sugar.

SPICE WHOLEMEAL TEA LOAF

Steps:

• Pre heat the oven 170/325.
• Oil a 2 litre loaf pan and line with silicone paper.
• Mix together oil, sugar, eggs and golden syrup.
• Mix together in an other bowl flour, cinnamon, ginger, bicarbonate of soda.
• Grated apple, cranberries and walnuts.
• Then add the flour mixture to the oil mixture and mix well.
• Pour into the prepared tin and bake for 1hour 30minutes.
• Test with a skewer to see if done.
• While the cake is cooling make the topping.
• Beat the cream cheese until smooth and add the sifted sugar.
• Spread over the loaf and if you wish sprinkle some walnuts on top.