Tea Bread With Vine Fruit And Pine Nuts Recipes
NUT AND FRUIT BREAD
This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.
Provided by Carol
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
- Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
- Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 43.6 g, Cholesterol 26.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 347 mg, Sugar 20.1 g
TEA BREAD WITH VINE FRUIT AND PINE NUTS
This bread gets even better if stored for a day. Enjoy it toasted and buttered for breakfast.
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups water to boil in small saucepan. Add tea leaves. Remove from heat. Cover and let steep 15 minutes.
- Strain tea into small bowl; discard tea leaves. Add raisins and currants; let soak 45 minutes. Strain soaking liquid from raisin mixture; reserve 3/4 cup soaking liquid and raisin mixture separately. Discard any remaining liquid.
- Preheat oven to 325°F. Butter and flour 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, sugar and baking powder into medium bowl. Add reserved 3/4 cup soaking liquid, corn syrup, egg and vanilla. Using electric mixer, beat until well blended. Stir in raisin mixture and pine nuts. Transfer batter to prepared pan; smooth top.
- Bake bread until deep golden and tester inserted into center comes out clean, about 55 minutes. Cool in pan 15 minutes. Turn bread out onto rack. Cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
FRUIT & NUT BREAD
This recipe makes great use of convenient frozen bread dough. The tender bread makes a pretty loaf to bring to a holiday gathering or to give as a gift.- Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Time 35m
Yield 1 loaf (12 wedges).
Number Of Ingredients 8
Steps:
- Turn bread dough onto a floured surface; roll out to 1-in. thickness. Sprinkle the walnuts, raisins, cranberries and dates over dough; fold over and knead well until the fruit and nuts are evenly mixed into dough. Shape into a round loaf and place in a greased 9-in. round baking pan., Cover and let rise until doubled, about 30 minutes. Beat egg white and honey; brush over loaf. With a sharp knife, make 2 shallow crosses across top of loaf. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.
FRUITY FRUIT TEA TEABREAD
I can almost guarantee deliciousness.
Provided by cakeadoodledo
Time 2h
Yield Makes Loave
Number Of Ingredients 0
Steps:
- 1. Put the strong tea and the dried fruit in a saucepan and bring to the boil. Gently simmer for 30 minutes, not letting all the tea evaporate completely. Leave to cool for ten minutes or so.
- 2. Preheat the oven to 170C and grease and line a 1 litre loaf tin. Tip the fruit and tea into a big bowl and simply add all the other ingredients. Mix really well so that everything is incorporated and tip the mixture into the loaf tin and level the surface. Bake for about an hour or until it is firm to the touch and a skewer comes out cleanly.
- 3. Cool on a wire rack before cutting into thick slices and eating with your eyes shut (it’s that sort of teabread).
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