Fruity Tea Bread
Chef:
Valerie O'Connor
Prep:
10 mins
Cook:
60 mins
This is a good, old-fashioned tea bread, with the fruit soaked overnight in the tea to plump up and take on the flavours.
150g dried mixed fruit - raisins, sultanas, cranberries, chopped apricots or a mixture of fruit, soaked overnight in 150ml hot tea
200g gluten-free self-raising flour
100g soft brown sugar
1 medium carrot, grated
Zest 1 lemon, grated
1 tsp mixed spice
2 tbsp buter, melted, or sunflower oil
1 egg
Preheat the oven to 170°C/ 340°F/ gas 3. Prepare a 1 1/2 lb loaf tin with butter or parchment paper.
In a large bowl, mix the flour, sugar, grated carrot, lemon zest and mixed spice.
Mix the melted butter or oil and the egg into the fruit and tea mixture.
Mix the wet ingredients into the dry and combine well with a lage spoon.
Spoon the mixture into the prepared tin and bake in the oven for an hour, remove the loaf from the oven and leave it to cool in the tin.
Tea bread tastes great sliced and spread with butter and enjoyed with a nice cup of tea.
Preparation Time
10 minutes
Cooking Time
60 minutes
Main ingredients
Flour, Fruit, Vegetables, Sugar
Recipe Type
Bread, Cakes & Baking, Cake Stall
Special Info
Gluten free
Level of Difficulty
Easy
