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
GINGERBREAD LOAF
Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON TEA BREAD
This moist, lemony quick bread makes a delightful breakfast or dessert. -Dorothy Denny, Williams Lake, British Columbia
Provided by Taste of Home
Time 55m
Yield 1 loaf (8 slices).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
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
GINGER PERSIMMON BREAD RECIPE
This Ginger Persimmon Bread Recipe is packed with soul-warming spices. Whether you serve this as part of your Christmas breakfast or as an afternoon snack, it will become one of your favorite persimmon recipes!*Makes 1 (12-inch) loaf
Provided by Valentina K. Wein
Time 1h20m
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat to 350°F. Grease an approximately 12-inch loaf pan with a light coating of olive oil. (It's easiest to do this with a spray, pastry brush -- or dab the oil on a paper towel to spread it around.) Set aside.
- Slice the leaf ends off of the persimmons (just a ½-inch or so), then use a vegetable peeler or paring knife to peel them. Use either a hand held grater or a food processor with the grater attachment, to grate them. (You will need 1½ cups.)
- Now add 1½ cups of the grated persimmon to a bowl and add the baking soda. Mix to blend and set aside. (The baking soda with thicken the liquid derived from grating the fruit.)
- In a large mixing bowl, combine the brown sugar with the olive oil and mix to blend. Then add the eggs and egg yolk and mix again. Once it's smooth, stir in the fresh ginger, vanilla, cinnamon, cloves, ground ginger, and salt.
- Fold in the flour and mix just until it's fully incorporated. Then fold in the grated persimmon and crystallized ginger.
- Pour the batter into the prepared loaf pan and bake in the 350°F preheated oven until it's golden brown, set, and beginning to crack on top, about 50 minutes.
- Let it cool in the pan for at least 30 minutes before serving.
Nutrition Facts : Calories 378 kcal, ServingSize 1 serving
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.
CRANBERRY TEA BREAD
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
- In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
- Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.
Nutrition Facts : Calories 276 g, Fat 10 g, Fiber 2 g, Protein 6 g
APRICOT TEA BREAD
I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , 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 pans to wire racks to cool completely.
Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT-GINGER TEA BREAD
Provided by Judith Choate
Categories Ginger Breakfast Brunch Dessert Bake Prune Carrot Edible Gift Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Quantity: Three 6-inch loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
- Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
- Spoon the batter into the prepared pans. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
- Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.
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