Spiced Tea Loaf

'Yummy Bread'

by Cupful Of Sprinkles
Yummy Bread

Lightly spiced, packed full of dried fruit and bursting with flavour. This was named ‘yummy bread’ after my (very fussy) nephew took a bite and asked for more ‘yummy bread’. Ever since then, it’s been referred to as yummy bread in my house!

This may not be the quickest recipe to make, or the lightest bake, but it is pure comfort in every bite. This loaf is perfect for any time of the year. Whether its during spring, when the flavours of hot cross buns are all around. Or when the darker nights are here and all you want to do is curl up while enjoying a delicious bake with a cup of tea.

The secret here is really in soaking the fruit. You can soak it for a couple of hours, but I always try and soak mine overnight to make sure that the fruit has soaked up the flavour of the tea. This also helps to make sure that the dried fruit is really soft before being cooked. The heavier texture of the spelt flour helps to hold in the fruit and gives the loaf a slightly nuttier taste.

Fruit Tea Loaf

One of the things that I love most about this recipe is that you can completely change the flavour just by changing the variety of dried fruit that you use.  I love to use a mixture of apricots, dates, prunes, raisins and cranberries but change the quantities of each for a different flavour. Just make sure that you keep the overall amount of fruit the same as in the recipe.

This is pure comfort in every bite. Although it may not be the quickest of recipes, the extra time is definitely worth it!

Yummy Bread

Spiced Tea Loaf

Serves: 1 kg Loaf Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Tea-Soaked Fruit
  • 400 g Chopped Dried Fruit 100g each Apricots, Dates, Cranberries & Figs
  • 200 ml Freshly Brewed Tea I usually use 2 Teabags to get a strong taste
  • 50 ml Maple Syrup
  • Tea Loaf
  • 2 Eggs
  • 250 g Wholemeal Spelt Flour extra virgin
  • 2 teaspoons Baking Powder
  • 2.5 teaspoons Mixed Spice


Tea-Soaked Fruit

  • Cut up the dried fruit into raisin sized chunks and place in a bowl with the freshly brewed tea and maple syrup, mix it together and cover.
  • Leave the fruit to soak overnight in the fridge. Removing from the fridge at least 30 mins before preparing the rest of the tea loaf.

Finishing the Tea Loaf

  • Preheat the oven to 180 *c / 160 *c Fan / Gas Mark 4. Line a 1 KG / 2 LB loaf tin with baking parchment.
  • Sieve the flour into a bowl and stir in the baking powder and mixed spice. Add the two eggs and tea-soaked fruit mixture, including any excess liquid.
  • Mix all the ingredients together thoroughly, then pour the mixture into the prepared tin.
  • Bake in the centre of the oven for around 45 mins - 1 hour. To check if it’s baked insert a knife or skewer into the centre of the loaf. If the knife comes out clean then it’s done, if not put the loaf back in the oven checking every 5 minutes. If you feel the top of the cake looks like it may burn, cover the top of the tin with parchment paper and place back into the oven.
  • When the loaf is cooked, remove from the oven and allow to stand in the tin for around 10 minutes, before turning out onto a wire rack to cool.
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