Wednesday, March 19, 2008

Jeweled Earl Grey Tea Bread

Last week, I was re-reading the March 1998 issue of Victoria magazine and came across a recipe for an Earl Grey-infused tea bread. I changed the recipe so much that it's easier for me to just share with you here how I did it, although if you want to make it like the original, see page 106 in that issue of the magazine. I'll print the recipe at the end, but first I wanted to show you the colorful jewel-toned dried fruit as it was soaking up the Earl Grey tea, which I had cold-brewed in the fridge overnight. For the fruit, I used a mix of mostly pineapple and currants with a few cranberries tossed in for good measure. Pretty, no?

Another trick I've learned is that if you let the finished loaf cool a bit, then wrap it in wax paper and place in the freezer overnight, it will slice beautifully the next morning.

Here's a plate of slices I took to a church function on Saturday morning. I had baked enough that I was also able to use some on a platter of tea breads for a dear friend whose mom had just passed away, and in a goodie basket for another friend who is recovering from knee surgery. (I should mention here that I had also made big batches of chocolate chip scones and lemon madeleines, so there was plenty to go around.)

At the conclusion of my busy Saturday I returned home (where I still had some of all this stuff left over), and the Jeweled Earl Grey Tea Bread was still incredibly moist, even though I'd left the house in a hurry and left this on the counter uncovered. Yum-o!

Jeweled Earl Grey Tea Bread

2 cups mixed dried fruit (I used 3/4 cup pineapple, 1 cup currants and 1/4 cup cranberries)
10 ounces cold Earl Grey tea
2/3 cup light brown sugar
2-1/3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1 large egg
2 tablespoons milk

Preheat oven to 350 degrees and butter a 9-inch glass loaf pan. In a small bowl, soak the fruit in the tea for 30 minutes.

Meanwhile, in a large bowl, combine dry ingredients and mix well. In another small bowl, whisk egg and milk. Make a well in the dry ingredients and add all the remaining ingredients (fruit and tea mixture, and egg mixture). Mix just until combined. Pour batter into loaf pan and cook 50-60 minutes or until a knife inserted in the center of the loaf comes out clean. Let cool, then freeze overnight for easy cutting.


  1. You have so many beautiful things.
    Even your bread turned out beautiful.
    Thanks for sharing the recipe

  2. Angela

    I was looking for an Earl Grey Tea scone recipe when a google search brought back your tea bread. It looks so delicious.

    May I have your permission to publish it in my monthly Tea E-zine.



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