The Easiest Fat Free Moist Tea Loaf Recipes

MOIST AND FRUITY TEA LOAF

Steps:

• Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
• Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
• Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
• Mix in the melted butter and eggs - using a wooden spoon or spatula.
• Add in the raisins, sultanas and any liquid left in the bowl.
• Stir together until everything is thoroughly combined. It will be a very wet mixture.
• Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
• Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.

THE EASIEST FAT FREE MOIST TEA LOAF

Steps:

• Place the dried mixed fruit & sugar in a large bowl and pour over enough hot tea to just about cover the fruit. Give it a quick stir to dissolve the sugar, cover with a plate and leave overnight.
• Pre-heat the oven to 170°C/340°F/gas mark 3. Add the beaten egg and sieve in the flour. Fold the mixture together with a spoon until it is all mixed in.
• Transfer the mixture to a standard 2lb loaf tin, lined with a standard 2lb loaf tin liner. Place on the middle shelf of the oven and cook for 1 hour and 10 minutes. To test if it's ready, insert a fork into the middle of the cake, if the fork is clean - ie no mixture is stuck to it, it is cooked through. You may need an extra 5 minutes.
• Leave it on a wire rack to cool. Cut into slices to serve. It's also lovely spread with butter.

ALMOST FAT-FREE BRITISH TEA LOAF

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.

LEMON TEA BREAD

Steps:

• In a small bowl, cream butter and sugar. Add egg and lemon zest; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.

MY GRANDMOTHER'S FAT FREE ENGLISH TEA LOAF - BREAD

Steps:

• You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
• The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
• Pre-heat the oven to gas mark 3, 325°F/170°C.
• Beat the egg and add the milk.
• Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
• Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
• Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
• Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
• These are great sliced, toasted and served with butter as a tea-time snack.

SUPER-EASY TEA LOAF

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.

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 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!!