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Moist and Fruity Tea Bread

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Moist and Fruity Tea Bread – Packed full of tea-soaked fruit, this tea bread is beautifully rich and moist.Beautifully rich, moist and fruity Tea Bread.Can you believe that I when I was younger, I didn’t like tea bread.

Was I insane?

All of those raisins seemed to be taking the place of some more deserving chocolate or jam.
I really didn’t know what I was missing out on.

Nowadays, I can’t get enough of a lovely rich slice of tea bread, served with a strong cup of builders tea.

Chris is obsessed with the stuff.  If we go to a farm shop or market and he spots tea bread, he’s paid for it before I even open my mouth. So I know I’m always going to have a happy husband when I make it at home!

You can make this Moist and Fruity Tea Bread with normal tea if you like, however today I’ve made this version using some more of the Neal’s Yard goodies my friend Jess sent me (more about that in my raspberry macaroon granola post).

I used a little coconut oil again and I also soaked the sultanas and raisins in some beautiful skin tea.  It’s packed with goji berries, rosehip, hibiscus, bilberry and sweet orange – which complemented the raisins and mixed spice in the bread perfectly.


 Beautifully rich, moist and fruity Tea Bread.

The sultanas and raisins are soaked overnight in the tea – which really plumps them up.  The whole bowlful – including the leftover soaking liquor is added to the mix.

Right, I’ve gotta go, my kids are dragging me out of the door to watch Cinderella at the cinema (secretly excited 🙂 Can you take cake to the cinema??)

FYI – apart from the receiving the products, I’ve not been compensated for this post.  Any opinions I’ve expressed are completely my own.
Check out Jess’s other products  – including the coconut oil and tea here.

Moist and Fruity Tea Bread Recipe:

Moist and Fruity Tea Bread

Packed full tea-soaked fruit, this tea bread is beautifully rich and moist.
5 from 1 vote
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Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Course: Cakes
Cuisine: British
Servings: 12 slices
Author: Nicky Corbishley

Ingredients

  • 150 g sultanas
  • 150 g raisins
  • 400 ml freshly made tea (using 4 heaped tsps of beautiful skin tea or 2 tea bags)
  • 250 g plain (all-purpose) flour
  • 2 tsp baking powder
  • 200 g soft light brown sugar
  • 1 tsp mixed spice
  • 2 tbsp melted coconut oil can be replaced with melted butter or vegetable oil
  • 2 large eggs
UK (metric) - **Convert to US Measures**

Instructions

  • 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.
  • Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the coconut oil 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 dough. Spoon the wet dough 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.

Recipe Notes

This cake will keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!

 

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  2. Sandra Amos says

    March 3, 2018 at 6:11 pm

    This tea bread is gorgeous. Haven’t made one for years but am certain will be making again very soon. We both had 2 chunks earlier so not sure how long it will last?!! I didn’t have sufficient dried fruit which is unusual so added glace cherries, proper mixed peel, pecans, walnuts and almonds and in total weighed 330 grams, and a tsp. vanilla extract added to fruit before combining with flour. Such a lovely loaf and options with spices, fruits, nuts etc.
    Thank you.

    Reply

  3. Di @ Bibbyskitchen says

    May 29, 2015 at 3:43 pm

    Hi Nicky. This looks really delicious and fruity. I remember this from my childhood and we were also not too keen on all that fruit. With age I guess we start appreciating the classics that were part of our childhood. I’m going to give this one a go. Thanks Di

    Reply

    • Nicky Corbishley says

      May 30, 2015 at 8:16 pm

      Absolutely – my tastes have changed so much since I was a kid. I remember I used to think Spag bol was too adventurous for me!! Hope you enjoy it Di 🙂

      Reply

  4. Saz says

    May 28, 2015 at 7:31 pm

    oh i am so making this tomorrow. Nicky your recipes are just too perfect.
    Which spices would you recommend ? cinnamon and something ?

    Reply

    • Nicky Corbishley says

      May 30, 2015 at 8:10 pm

      Thanks June, yes the tea is fab for the flavour and the moisture. Plumps the raisins up beautifully 🙂

      Reply