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Epicurious

Tea Bread with Vine Fruit and Pine Nuts

2.2

(4)

This bread gets even better if stored for a day. Enjoy it toasted and buttered for breakfast.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 1/2 cups water
6 teaspoons black tea leaves or 6 tea bags (such as orange pekoe)
1/2 cup golden raisins
1/2 cup dried currants
1 1/4 cups self-rising flour
1/4 cup sugar
1 teaspoon baking powder
1/4 cup light corn syrup
1 large egg
2 teaspoons vanilla extract
1 1/4 cups pine nuts, lightly toasted

Preparation

  1. Step 1

    Bring 1 1/2 cups water to boil in small saucepan. Add tea leaves. Remove from heat. Cover and let steep 15 minutes.

    Step 2

    Strain tea into small bowl; discard tea leaves. Add raisins and currants; let soak 45 minutes. Strain soaking liquid from raisin mixture; reserve 3/4 cup soaking liquid and raisin mixture separately. Discard any remaining liquid.

    Step 3

    Preheat oven to 325°F. Butter and flour 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, sugar and baking powder into medium bowl. Add reserved 3/4 cup soaking liquid, corn syrup, egg and vanilla. Using electric mixer, beat until well blended. Stir in raisin mixture and pine nuts. Transfer batter to prepared pan; smooth top.

    Step 4

    Bake bread until deep golden and tester inserted into center comes out clean, about 55 minutes. Cool in pan 15 minutes. Turn bread out onto rack. Cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)

TagsLoaf CakeCakeDessertBlack TeaTeaBeveragesDried FruitFruitPine NutNutMake AheadEasyBakingElectric MixerStand MixerBon Appétit
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