If you're looking for a heartwarming recipe, I've got just the thing: a delightful tea loaf! It's super easy to whip up.Trust me, the aroma will fill your kitchen, making everyone feel right at home.
What is Tea loaf?
When it comes to comfort food, tea loaf holds a special place in my heart. Picture this: you're curled up on the couch, a rainy afternoon outside, and the aroma of a freshly baked tea loaf wafts through your home. It's a delightful quick bread, usually made with fruits like raisins or currants, and often enriched with warm spices. The texture is moist and tender, making it perfect for a cozy snack.
I remember the first time I tried tea loaf at my grandma's house. She served it with a steaming cup of tea, and it felt like a warm hug. I couldn't believe how something so simple could bring such joy! Tea loaf isn't just about the flavors; it's about the memories it creates.
It's versatile, too! You can enjoy it plain, slathered with butter, or paired with a slice of cheese—yes, cheese! Trust me, it's a game-changer. Whether you're sharing it with friends or savoring it alone, tea loaf brings a slice of happiness to any moment. So, let's dive into the world of tea loaf together! You won't regret it.
Step-by-step instructions to prepare Tea loaf
Ingredients:
- 225g mixed dried fruit (such as raisins, sultanas, and currants)
- 150ml strong brewed tea (cooled)
- 100g brown sugar
- 1 large egg
- 225g self-raising flour
- 1 teaspoon mixed spice (or cinnamon)
- A pinch of salt
- Optional: 50g chopped nuts (walnuts or pecans) for added texture
Instructions:
- Prepare the Dried Fruit:
- In a mixing bowl, combine the mixed dried fruit and pour in the cooled strong brewed tea. Stir gently to ensure all the fruit is submerged. Let this mixture soak for at least 1 hour. This step helps to plump up the fruit and infuse it with flavor.
- Preheat the Oven:
- While the fruit is soaking, preheat your oven to 160°C (320°F). Grease a loaf tin (approximately 2lb capacity) with a little butter or line it with parchment paper for easier removal.
- Mix the Wet Ingredients:
- After the fruit has soaked, add the brown sugar to the fruit and tea mixture. Stir well until the sugar begins to dissolve. Next, crack the egg into the bowl and whisk everything together until thoroughly combined.
- Combine Dry Ingredients:
- In a separate large mixing bowl, sift together the self-raising flour, mixed spice, and a pinch of salt. Ensure these ingredients are mixed well to distribute the spices evenly throughout the flour.
- Combine Wet and Dry Mixtures:
- Gradually add the wet mixture (fruit, tea, sugar, and egg) to the bowl with the dry ingredients. Use a wooden spoon or spatula to gently fold the mixture together. Be careful not to overmix; it's okay if there are a few lumps. If you're using nuts, fold them in at this stage.
- Transfer to Loaf Tin:
- Once combined, pour the batter into the prepared loaf tin. Use a spatula to smooth the top of the mixture evenly. This will help the loaf bake uniformly.
- Bake the Loaf:
- Place the loaf tin in the preheated oven and bake for approximately 1 hour. To check for doneness, insert a skewer into the center of the loaf; it should come out clean or with a few crumbs attached. If it needs more time, continue to bake for an additional 5-10 minutes, checking periodically.
- Cool the Loaf:
- Once baked, remove the loaf from the oven and let it cool in the tin for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step is crucial as it allows the loaf to firm up and makes slicing easier.
- Slice and Serve:
- Once the tea loaf is completely cool, slice it into 10 even pieces. Serve it plain or with a spread of butter for added richness. Enjoy your delightful homemade tea loaf with a cup of tea!
Tips and variations
Exploring variations of this tea loaf can add a delightful twist to your baking routine. I love to experiment with different flavors that keep things fresh and exciting! For instance, you can swap out some of the dried fruits for nuts or even chocolate chips. Imagine biting into a warm slice, revealing pockets of gooey chocolate—yum!
If you're feeling adventurous, try adding spices like cinnamon or nutmeg. They'll bring a cozy warmth that's perfect for those chilly afternoons. I remember once adding a splash of orange juice and zest, and it transformed the loaf into a citrusy dream.
Don't forget about the toppings! A drizzle of icing can elevate the loaf, or you could sprinkle some powdered sugar for a touch of elegance. And if you want to make it a breakfast treat, serve it with a dollop of cream cheese spread—so good!
Lastly, consider baking mini loaves for fun portion sizes. They're adorable and perfect for sharing with friends or teachers. Trust me, once you start playing with these ideas, you'll be hooked on creating your own signature tea loaf! Happy baking!
Frequently Asked Questions
Can I Use Different Types of Tea for Tea Loaf?
Absolutely! I love experimenting with different types of tea for my tea loaf. Each variety adds its unique flavor, so I'd encourage you to try your favorites and see which combinations you enjoy the most!
How Should I Store Leftover Tea Loaf?
I usually wrap leftover tea loaf tightly in plastic wrap or foil. Then, I store it in an airtight container at room temperature for a few days or refrigerate it for longer freshness. Enjoy it later!
What Is the Origin of Tea Loaf?
I've always been intrigued by the origin of tea loaf. It likely stems from British baking traditions, evolving as a way to use up leftover tea and bread, creating a delightful, moist treat for afternoon tea.
Can I Freeze Tea Loaf for Later Use?
Absolutely, you can freeze tea loaf for later use! I usually wrap it tightly in plastic wrap and then place it in an airtight container. It keeps well and tastes great when thawed. Enjoy!
Are There Gluten-Free Versions of Tea Loaf Available?
Absolutely! I've discovered delicious gluten-free versions of tea loaf that taste just as good. They use alternatives like almond flour or gluten-free blends, making them perfect for anyone avoiding gluten while craving that classic flavor.
Tea Loaf
Ingredients
- 225 g mixed dried fruit such as raisins, sultanas, and currants
- 150 ml strong brewed tea cooled
- 100 g brown sugar
- 1 large egg
- 225 g self-raising flour
- 1 teaspoon mixed spice or cinnamon
- A pinch of salt
- Optional: 50g chopped nuts walnuts or pecans for added texture
Instructions
- Prepare the Dried Fruit:
- In a mixing bowl, combine the mixed dried fruit and pour in the cooled strong brewed tea. Stir gently to ensure all the fruit is submerged. Let this mixture soak for at least 1 hour. This step helps to plump up the fruit and infuse it with flavor.
- Preheat the Oven:
- While the fruit is soaking, preheat your oven to 160°C (320°F). Grease a loaf tin (approximately 2lb capacity) with a little butter or line it with parchment paper for easier removal.
- Mix the Wet Ingredients:
- After the fruit has soaked, add the brown sugar to the fruit and tea mixture. Stir well until the sugar begins to dissolve. Next, crack the egg into the bowl and whisk everything together until thoroughly combined.
- Combine Dry Ingredients:
- In a separate large mixing bowl, sift together the self-raising flour, mixed spice, and a pinch of salt. Ensure these ingredients are mixed well to distribute the spices evenly throughout the flour.
- Combine Wet and Dry Mixtures:
- Gradually add the wet mixture (fruit, tea, sugar, and egg) to the bowl with the dry ingredients. Use a wooden spoon or spatula to gently fold the mixture together. Be careful not to overmix; it's okay if there are a few lumps. If you're using nuts, fold them in at this stage.
- Transfer to Loaf Tin:
- Once combined, pour the batter into the prepared loaf tin. Use a spatula to smooth the top of the mixture evenly. This will help the loaf bake uniformly.
- Bake the Loaf:
- Place the loaf tin in the preheated oven and bake for approximately 1 hour. To check for doneness, insert a skewer into the center of the loaf; it should come out clean or with a few crumbs attached. If it needs more time, continue to bake for an additional 5-10 minutes, checking periodically.
- Cool the Loaf:
- Once baked, remove the loaf from the oven and let it cool in the tin for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step is crucial as it allows the loaf to firm up and makes slicing easier.
- Slice and Serve:
- Once the tea loaf is completely cool, slice it into 10 even pieces. Serve it plain or with a spread of butter for added richness. Enjoy your delightful homemade tea loaf with a cup of tea!
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