SCOTTISH TEA BREAD (FRUIT LOAF)
Also known as Bara Brith, this bread is so easy to make, and contains no butter.
Provided by Christina Conte (adapted from a Glesga pals recipe)
Categories Bread, Cookies & Pastries
Time 1h8m
Number Of Ingredients 8
Steps:
- Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
- Preheat the oven to 350°F (180°C)
- Butter and flour the inside of a loaf tin and set aside.
- Place the fruit mixture into a large bowl and add the beaten egg, flour and baking powder and mix until well combined.
- Pour mixture into prepared pan and place into preheated oven. Bake for 60 to 65 minutes or until a cake tester comes out clean.
- Allow to cool in pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing. Serve with a hot cup of tea.
Nutrition Facts : Calories 168 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, ServingSize 1 slice, Sodium 0 grams sodium, Sugar 0 grams sugar
ALMOND TEA BREAD
My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. -Kathleen Showers, Briggsdale, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine almond paste and butter; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, gently toss cherries and 1 tablespoon flour. Set aside., Combine the baking powder, salt, remaining flour; add to the creamed mixture alternately with milk, beating well after each addition., Spoon a sixth of the batter into each of two greased and floured 8x4-in. loaf pans; sprinkle layers with half of the fruit. Cover with another layer of batter and sprinkle with remaining fruit. Top with remaining batter; smooth with spatula. , Bake at 350° until a toothpick inserted in the center comes out clean, about 1-1/4 hours. Cool for 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 111mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
ALMOND FLOUR BREAD
This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates.
Provided by Honestly Fitness
Categories Bread Yeast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
- Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
- Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 93 mg, Fat 19.5 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 308.7 mg, Sugar 1.3 g
ALMOND TEA BREAD
Make and share this Almond Tea Bread recipe from Food.com.
Provided by grandma2969
Categories Yeast Breads
Time 1h2m
Yield 2 braids
Number Of Ingredients 13
Steps:
- For bread, combine cake mix and yeast in a large bowl -- stir in hot water. Mix well Cover and let rise 1 hour or until doubled.
- Punch down. Invert onto floured surface Cover with inverted bowl and let rest 10 minutes.
- Preheat oven to 375*
- Grease 2 large baking sheets.
- Prepare FILLING: Combine almond paste, corn syrup and egg white and almond slices. Set aside.
- Divide dough in half. Roll half the dough into a 12x1- rectangle on floured surface.
- Brush with 2 tablespoons melted margarine, spread half the filling mixture in center of rectangle. Cut diagonal strips.about 1/4" wide down the 12" side of dough.
- Braid strips starting at top, continue crossing strips tucking end pieces under to seal. Place on baking sheet. Repeat with remaining dough.
- Bake at 375* for 22-25 minutes or light golden brown.
- Brush loaves with remaining 2 tbls melted margarine.
- Remove to cooling rack.
- Prepare TOPPING: Combine powdered sugar, milk and almond extract in small bowl. Stir till smooth. Drizzle over warm loaves -- sprinkle with 1/4 cup of sliced almonds. Serve warm or cool completely.
Nutrition Facts : Calories 3856.3, Fat 117.8, SaturatedFat 15.6, Cholesterol 5.5, Sodium 2196.6, Carbohydrate 637.1, Fiber 26.4, Sugar 260.2, Protein 74.5
MUMMY'S TEA BREAD
This is my mother's recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. But it may also be eaten on its own like a cake. Because it is so delicious yet simple to put together, it makes a great food gift or potluck contribution. Substitute raisins for dates, if you wish.
Provided by CR de Q
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.
- Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg.
- Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan.
- Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 65.1 g, Cholesterol 20.6 mg, Fat 9.1 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 320.4 mg, Sugar 39.5 g
BLUEBERRY TEA BREAD
When you're looking for a "berry" impressive treat, turn to this recipe.-Dorothy Simpson, Blackwood, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange zest. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY-ALMOND BREAD
Mm! This raspberry bread with almonds and cinnamon is an easy-to-make dessert that's great for entertaining.
Provided by mary
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Cream sugar and butter together with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, then add almond extract.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Whisk milk and sour cream together in a third bowl. Alternately add the dry ingredients and milk mixture to the batter, beginning and ending with the dry. Gently stir in raspberries and almonds. Spread batter into the prepared pan.
- Bake in the preheated oven until lightly browned, about 1 hour.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 48.5 g, Cholesterol 84.5 mg, Fat 23.3 g, Fiber 5 g, Protein 8.7 g, SaturatedFat 10.3 g, Sodium 397.2 mg, Sugar 22.1 g
LEMON ALMOND TEA BREAD
I jotted this recipe down from a magazine at my mom's house. It is one of my daughter-in-law's favorite and she requests it whenever they come over for dinner.
Provided by Sandy in Oklahoma
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Beat softened butter at medium speed with mixer. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended after each egg.
- Stir together flour, baking powder and salt. Alternate with milk and add flour mixture to butter mixture. Beat on low speed, begin and end with flour mixture. Stir in 1 tablespoon lemon rind and 1/2 teaspoon almond extract.
- Spoon into greased and floured 8x4 loaf pan.
- Bake at 350 for 1 hour or until wooden pick stuck in center comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
- For Glaze: Stir together powdered sugar and lemon juice until smooth. Spoon over top of bread and let it drip down the sides. Stir together remaining tablespoon of lemon rind and tablespoon of granulated sugar. Sprinkle on top of bread while glaze is still wet.
Nutrition Facts : Calories 252.7, Fat 9, SaturatedFat 5.4, Cholesterol 57, Sodium 198.8, Carbohydrate 40.6, Fiber 0.5, Sugar 27.7, Protein 3.1
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