Tea Bread

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I love writing at this time every year because I know that it will reach you just as you are about to set sail into Thanksgiving. You are hopefully well underway – your turkey defrosted, most of your sides prepped, and hopefully reading this with your feet up, enjoying a cup of coffee or tea. It’s officially the last minute, but it’s still not too late.

With the time that remains, make a quick loaf of this holiday spiced Tea Bread. Festively fragranced and loaded with dried fruit, it’s good anytime during the holidays and dare I say, beyond. Easy to make with what you most likely have on hand, it’s just the thing to nibble on while you trim the tree. Enjoy it as is, or serve it with jam or cheese, it tastes just like the holidays and it’s just delectable. If you are going to be a guest for Thanksgiving, a loaf of this spiced bread would also be a thoughtful hostess gift.

Brushing the exterior with honey towards the end of the baking time gives this bread a sweet, shiny crust. With its generous amount of spiced fruit, it’s dense enough to ward off the winter’s chill, and it’s a perfect accompaniment to a hot cup of tea. A slice (or two) is just enough to bridge the gap between lunch and dinner.

Start by steeping your tea and soaking your fruit. The recipe calls for golden raisins, dried apricots, raisins, and currants, but you can swap in other dried fruit if you like. Ideally, you will let your fruit soak for 12 hours, but if this isn’t possible, just let it soak as long as you can. Once the fruit soaks, stir in your flour, baking powder, mixed spice (a British blend of sweet spices, similar to our pumpkin pie spice) and eggs. Spoon your batter into a bread pan and you’re done.

After the bread bakes for 30 minutes, you’ll glaze it with warm honey, return it to the oven and let it bake another 10 minutes, until it forms a golden, glossy exterior. When you can smell Christmas – and believe me, you will – it’s done. Just to be sure, test with a wooden pick inserted in the center. It should come out clean when your tea bread is ready. 

Gather and be grateful – for the food and all the hard work that went into this once a year meal. And count your blessings – for the family and friends that fill your table. Happy Thanksgiving.

Tea Bread

• 2/3 cup boiling water 
• 2 Earl Grey teabags
• 2/3 cup brown sugar 
• 1 1/4 cup mixed dried fruit (golden raisins, dried apricots, raisins, and currants) 
• 1 1/3 cups all-purpose flour (gluten-free, if needed) 
• 1 teaspoon baking powder
• 1 teaspoon ground mixed spice (recipe follows)
• 2 eggs, at room temperature, beaten, with 2 Tablespoons removed
• warmed honey to glaze

Pour boiling water over the teabags and let steep for 10 minutes. Remove teabags, add sugar, stir to dissolve, then add dried fruit. Leave fruit to soak for 12 hours. 

Preheat oven to 325º F. Prepare a 2 pound loaf pan by greasing with butter and lining the bottom and sides with a parchment paper sling. 

Combine flour, baking powder, and mixed spice in a medium bowl and stir together. Add eggs and soaked fruit, along with any remaining liquid; stir to fully combine. Spoon into prepared loaf pan, then bake for 30 minutes, or until loaf turns a golden brown color. 

Remove from oven and brush liberally with warm honey to glaze. Return to oven for another 10 minutes, until a golden glossy appearance is achieved. Bread is done when a wooden skewer inserted in center comes out clean. Remove from oven and set on a rack. Allow to cool before removing from pan. 

-recipe from Royal Collection Trust, rct.uk  

Mixed Spice

• 1 Tablespoon ground cinnamon
• 2 1/2 teaspoons ground coriander 
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Combine all spices and stir together. Store in an airtight jar.