This tea bread is a perfect companion for hot coffee or tea. It also makes a great snack on its own or spread with butter or cream cheese. Be sure to fully soak the fruit in the hot tea; it’s the secret to maximizing the flavor and moisture. We used Earl Grey tea and a mixture of dried cranberries, cherries, blueberries, strawberries and raisins.
Yield: One 9” x 5” loaf
2 cups (300 g) mixed dried cherries and berries
Juice and zest of 1 orange
1 cup (225 ml) freshly brewed black tea, hot
4 tablespoons (55 g) unsalted butter, softened
½ cup (110 g) brown sugar
1 large egg, at room temperature
1 2/3 cups (232 g) Cup4Cup Multipurpose Flour
2 ½ teaspoons (7.5 g) baking powder
1 teaspoon (3.5 g) kosher salt
4 tablespoons turbinado sugar or other coarse sugar
- Place the dried fruit, orange zest and orange juice in a small bowl. Pour the hot tea over the fruit. Cover the bowl with plastic wrap and rest in the refrigerator for at least 4 hours or up to overnight.
- Preheat oven to 350°F. Spray a 9” x 5” loaf pan with cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and the brown sugar until creamy. Beat in the egg and mix until incorporated. Add the flour, baking powder and salt. Mix on low until it is incorporated. Stir in the fruit mixture.
- Scoop the mixture into the prepared loaf pan. Spread the mixture into the corners of the loaf pan. Sprinkle the turbinado sugar on top. If you do not have coarse sugar on hand, you may use granulated sugar instead.
- Bake for about 1 hour and until the loaf springs back when pressed in the center. The loaf will be golden brown. Cool the loaf to room temperature in the pan. Once cool, slice and serve.