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.