This is a really simple tea bread recipe. Made with warm spices, creamy pumpkin and earthy tea, this morning treat it perfect for early chilly mornings or duvet sundays. It’s minimal work, minimal washing-up but maximum taste. It has the texture of cake but the density of bread and tastes great on it’s own, toasted or spread lavishly with coconut oil. It’s also made without butter, so is easier on the waist line too!
Pre-heat oven to 300 degrees f and grease a medium sized loaf tin.
- 3 eggs
- 3/4 cup of soft, brown sugar
- 1 tsp of vanilla extract
- 3/4 cup of melted coconut oil
- 3/4 cup of pumpkin puree
- 1 3/4 cups of all purpose flour
- 1 1/2 tspof baking powder
- 1/2 tsp ofsalt
- 1 1/2 tsp of cinnamon
- 1 cup of dried fruit of your choice ( I used cranberries and raisins)
- 2 Earl Grey teabags
- Boiling water for tea
Options for the top:
- Fresh figs
Brew a strong bowl of Earl Grey or regular black tea. I prefer the flavor of Earl Grey for this bread, but you could do a mix. Add the dried fruit and let soak for at least 10 minutes or until swollen and soft.
In a large bowl whisk together the eggs, sugar, coconut oil and vanilla. When mixed, sift in the flour, spices, baking powder and salt. Combine thoroughly. Add the drained fruit and 2 tablespoons of the tea. Give one final stir and spoon the batter into the ready greased loaf tin. At this point, add your desired toppings. Fresg figs are delicious, as are persimmons. Let cook for half an hour and then check. Place a knife into the center, if it comes at clean then take the loaf out. It can need up to 40 minutes to cook, just keep an eye on it for those last 10 minutes. If the top begins to brown to quickly, place a piece of foil over the top.