CARROT PRUNE BREAD
I found this recipe online and altered it slightly to my taste. You can use raisins or chopped prunes as I have in the image. Great for a quick breakfast or snack. NOTE: I omitted nuts because my kids won't eat them!
Provided by Sea Sun
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan and set aside.
- 2. Beat eggs and add sugar, oil and vanilla. Sift flour, soda, spices and salt and add to egg mixture. Beat well.
- 3. Add carrots, fruit and nuts (if desired). Pour batter in pan and bake for about one hour or until toothpick inserted in center comes out clean.
MY GRANDMOTHER'S FAT FREE ENGLISH TEA LOAF - BREAD
This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success.
Provided by French Tart
Categories Quick Breads
Time 13h
Yield 2 tea Loaves, 12 serving(s)
Number Of Ingredients 9
Steps:
- You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
- The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
- Pre-heat the oven to gas mark 3, 325°F/170°C.
- Beat the egg and add the milk.
- Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
- Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
- Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
- Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
- These are great sliced, toasted and served with butter as a tea-time snack.
Nutrition Facts : Calories 431.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 15.9, Sodium 507.9, Carbohydrate 104, Fiber 4, Sugar 66.3, Protein 6.4
PRUNE YOGURT SPICE LOAF
A very delicious loaf with prunes and oats with maple syrup essence make it a wonderful addition to your tea or coffee time.
Provided by Cheerios
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
- Mix flour, oats, baking powder, ground ginger, baking soda, nutmeg, and cloves together in a bowl.
- Whisk yogurt, prunes, sugar, and eggs together in a large bowl; add flour mixture and stir. Fold maple syrup into the mixture; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 32 g, Cholesterol 32.2 mg, Fat 1.8 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 140.9 mg, Sugar 16.4 g
BREAKFAST PRUNE SPICE CAKE
This moist cake was a favorite of mine as a child - probably because it meant I could have cake for breakfast! Moist, spicy and delicious any time of day!
Provided by LauraG
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
- In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 46.8 g, Cholesterol 47.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 294.7 mg, Sugar 31.1 g
LOW-FAT PRUNE SPICE TEA BREAD
Categories Bread Fruit Bake Low Fat Quick & Easy Low Cal High Fiber Low Sodium
Yield 1 loaf
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Lightly grease a loaf pan with 1/2 tsp canola oil. Combine all dry ingredients in a medium bowl. In large bowl, lightly beat the eggs, then add all other ingredients and stir by hand until well combined. Add dry ingredient and stir by hand until combined. Pour into prepared loaf pan, smoothing out the top. Bake for 35-40 minutes, until toothpick inserted in center comes out clean. Provides 14 slices, 140 calories per slice.
TEA BREAD
Sugar and fat free yummy cake for tea.
Provided by ambertuesday
Time 1h10m
Yield Makes Loave
Number Of Ingredients 0
Steps:
- Put the dried fruit into a bowl and pour the tea over, cover and leave overnight (not in the fridge).
- After overnight soaking..Preheat oven to Gas Mark 4. Line or grease a 2lb loaf tin.
- I use a loaf liner for ease
- Sieve the flour into a bowl and add spice if using. Pour over soaked fruit and any juices (remove teabag if using!).
- Add egg and stir well with wooden spoon until all mixed up.
- Spoon into prepared tin and if wished sprinkle over 1tsp of sugar (you don't have to but it gives it a nice crunch and it is only 1tsp!!).
- Put into oven and bake for about an hour, maybe a little more depending on your oven.
- When cooked through, remove from oven and cool on a rack.
- EAT!!! Lovely with butter spread on it. I know that defeats it being fat free but hey ho!!
SPICED PRUNE CAKE
The recipe for this moist, dense, and not-too-sweet cake -- a slice is perfect for an afternoon snack -- comes from Jean Josephson of Portland, Oregon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside.
- Bring a small saucepan of water to a boil; remove from heat, and add prunes. Cover, and let soak 10 minutes. Drain prunes and finely chop; set aside.
- Meanwhile, in a large bowl, whisk together flour, granulated sugar, cinnamon, cloves, nutmeg, salt, and baking soda; set aside. In a medium bowl, whisk together oil, buttermilk, and eggs. Add oil mixture to flour mixture; mix just until combined. Stir in prunes and nuts.
- Spoon batter into prepared pan, and bake until a toothpick inserted in center of cake comes out clean and the cake has pulled away completely from sides of the pan, 1 hour and 45 minutes to 2 hours.
- Immediately invert onto a cooling rack; let cool completely. Dust with confectioners' sugar, if desired.
MOIST AND FRUITY TEA LOAF
Packed full tea-soaked fruit, this tea loaf is beautifully rich and moist.
Provided by Nicky Corbishley
Categories Cakes
Time 1h25m
Number Of Ingredients 9
Steps:
- Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
- Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
- Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
- Mix in the melted butter and eggs - using a wooden spoon or spatula.
- Add in the raisins, sultanas and any liquid left in the bowl.
- Stir together until everything is thoroughly combined. It will be a very wet mixture.
- Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
- Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Nutrition Facts : Calories 246 kcal, Carbohydrate 53 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 22 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
TEA LOAF
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Time 1h50m
Number Of Ingredients 8
Steps:
- Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
- Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
- Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
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