Best English Coconut Tea Loaf Recipes

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OLD FASHIONED ENGLISH TEA LOAF



Old Fashioned English Tea Loaf image

It might be old-fashioned, but tea loaf rocks! It's perfect for serving for 'elevenses' or as a mid-afternoon 'pick me up'. It also makes a delicious after-school and travel snack. It's incredibly easy to make. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.

Provided by Sharon

Categories     Afternoon Tea     Dessert     Elevenses     Snack     Treat

Time 6h

Number Of Ingredients 8

250 ml / 1 cup strongly brewed black or green tea
225 g / 1½ cups mixed dried fruit ((I use raisins, sultanas, goji berries, candied citrus peel))
113 g / ½ cup unrefined cane sugar or coconut sugar
1 TBSP marmalade or apricot jam
227 g / 1⅔ cups fine wholemeal (whole wheat pastry) or chapatti flour
2 tsp baking powder
1 tsp ground cinnamon or mixed spice
3 TBSP water

Steps:

  • Soak the dried fruit in the brewed tea for 4-5 hours (can be left overnight).
  • Grease a 2lb loaf pan and line the bottom with non-stick baking paper (or use a non-stick loaf liner).
  • Pre-heat the oven to 160C (160C for fan also) / 325F.
  • Tip the dried fruit and any remaining tea into a mixing bowl. Stir in the sugar and marmalade/jam. Sift in the flour, baking powder and spice. Tip any remaining wheatgerm from the sieve into the bowl. Add 3 TBSP water and stir until thoroughly combined.
  • Tip the mixture into the prepared tin and level the top.
  • Bake for 1¼ hours, or until a skewer inserted in the middle comes out clean. Leave to rest in the tin for 30 minutes or so, then transfer to a wire rack until completely cooled.
  • Stored in an airtight container, the loaf will keep for up to five days in the fridge. It also freezes well.

ENGLISH COCONUT TEA LOAF



English Coconut Tea Loaf image

This is from the Hutchinson House B&B in Faribault, MN. The owner received the recipes from a British friend in the 1960's. This quick bread is awesome, and best just toasted without any jam or jelly. I like to also sprinkle some chopped pecans and some additional coconut and sugar on top before baking. Note there is no oil or butter in this recipe, it comes from the coconut, and it is a moist loaf.

Provided by LAURIE

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 9

1 egg
1 1/2 cups milk
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup shredded coconut
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar

Steps:

  • Combine egg, milk, vanilla, almond extract and coconut in a blender.
  • Cover and blend for 30 seconds.
  • In a bowl sift the dry ingredients together.
  • Pour blended mixture over the dry ingredients.
  • Stir only to combine.
  • Pour batter into greased 9x5 loaf pan.
  • Bake at 350 for approximately 70 minutes.
  • Chill before serving.

Nutrition Facts : Calories 2928.8, Fat 55, SaturatedFat 39.7, Cholesterol 262.7, Sodium 2752.8, Carbohydrate 551.6, Fiber 14.3, Sugar 241.8, Protein 59.7

COCONUT LOAF



Coconut Loaf image

Mary Ann Dudek suggests a cup of tea when enjoying a slice of this cake-like bread. "It does well at bake sales and is a wonderful gift-particularly for coconut lovers," says the Cleveland, Ohio baker.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1-1/4 cups sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in coconut., Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Fat 9g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 215mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

MY GRANDMOTHER'S FAT FREE ENGLISH TEA LOAF - BREAD



My Grandmother's Fat Free English Tea Loaf - Bread image

This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success.

Provided by French Tart

Categories     Quick Breads

Time 13h

Yield 2 tea Loaves, 12 serving(s)

Number Of Ingredients 9

8 ounces raisins
8 ounces currants
8 ounces sultanas
6 ounces candied peel
8 ounces demerara sugar
8 fluid ounces hot brewed tea (such as Lapsang Souchong or Earl Grey tea)
1 large eggs or 2 medium eggs
2 tablespoons milk
1 lb self-raising flour

Steps:

  • You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
  • The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
  • Pre-heat the oven to gas mark 3, 325°F/170°C.
  • Beat the egg and add the milk.
  • Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
  • Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
  • Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
  • Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
  • These are great sliced, toasted and served with butter as a tea-time snack.

Nutrition Facts : Calories 431.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 15.9, Sodium 507.9, Carbohydrate 104, Fiber 4, Sugar 66.3, Protein 6.4

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