Friday, October 5, 2012

Apple, Carrot & Cranberry Tea Bread

It has been more than a year since I lasted baked a tea bread - Zucchini Cranberry Tea Bread.  Tea bread is not really bread, i.e. it has no yeast no bread flour.  I would say it's more like a muffin baked in a loaf pan, since the method of making tea bread is the same as making muffins.  Measure the dry and wet ingredients and combine them together.  Tea bread makes for a filling breakfast and of course, a good snack during tea-break!

Grated apple and carrot for the tea bread

(makes one loaf 5" x 9")

400g plain flour
1 tsp salt
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder

3 eggs (55g each)
70g brown sugar
70g fine sugar
120ml melted butter/corn oil (I used half butter half corn oil)
120ml milk  + dried cranberries (combined together while gathering the ingredients)
1 tsp vanilla extract

(C) 1 cup grated carrot + 1 cup grated apple

1) Combine ingredients (A) together in a mixing bowl
2) Combine ingredients (B) together in a bowl or measuring jug (I briefly whisked the eggs and sugar together, then add in the rest of the ingredients).
3) Pour combined (B) into (A) and give a few stir to briefly combine the wet and dry ingredients together.  Add in (C) and give a few quick stir.
4) Pour in lined loaf pan and bake in preheated oven at 160C for about 60 minutes.

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