English Tea Loaf

There’s something magical about the simple act of baking a loaf of tea bread. The warm, buttery aroma wafts through the house, signaling to everyone that something wonderful is on its way. This English Tea Loaf holds a special place in my heart—and my kitchen—because it’s more than just a recipe; it’s a tradition. My grandmother used to make this loaf for us on chilly afternoons, serving it with tea while we chatted about our day. Now, I make it for my family, and every slice is a sweet, nostalgic reminder of those moments.

What makes this loaf stand out is how it manages to be both hearty and delicate. Plump, juicy raisins and currants are steeped in tea for that extra depth of flavor, while the light, buttery crumb melts in your mouth. It’s easy to whip up but tastes like it came straight from a quaint English tearoom. My kids love it toasted with a smear of butter for breakfast, while my husband insists on having it as an afternoon snack with his coffee. And the best part? It’s incredibly forgiving—perfect for both seasoned bakers and those who simply want a cozy treat without much fuss.

This English Tea Loaf is one of those recipes that gets passed down and shared among friends because it’s just that good. Once you’ve tried it, you’ll find yourself craving it for all your tea-time moments. Let’s dive into the recipe together!

Questions I Often Get Asked About This Recipe

Can I use a different type of tea?
Absolutely! While black tea is traditional and provides a robust flavor, feel free to experiment with Earl Grey, spiced chai, or even fruity herbal teas for a unique twist.

Do I need to soak the fruit?
Yes, soaking the raisins and currants in tea softens them and infuses them with flavor. Don’t skip this step—it’s what makes the loaf so moist and flavorful.

Can I make this loaf ahead of time?
Yes! In fact, the flavors deepen after a day or two, making it perfect for prepping ahead. Just store it in an airtight container.

What if I don’t have self-rising flour?
No problem! Use all-purpose flour and add 1 ½ teaspoons of baking powder and a pinch of salt for every cup of flour.

Can I freeze it?
Yes, this loaf freezes beautifully. Wrap it tightly in plastic wrap and store it in the freezer for up to three months. Just thaw and enjoy!

What You Need to Make English Tea Loaf

Ingredients:

1 cup raisins

1 cup currants (or substitute with dried cranberries)

1 ½ cups strong black tea (brewed and cooled)

2 cups self-rising flour

½ cup granulated sugar

1 large egg, beaten

½ teaspoon ground cinnamon

A pinch of nutmeg (optional)

Equipment:

Mixing bowls

A whisk

Loaf pan (9×5 inches)

Parchment paper (for lining the pan)

How to Make English Tea Loaf

Prepare the Fruit: In a bowl, combine raisins and currants with the brewed tea. Let them soak for at least 4 hours or overnight for best results.

Preheat & Prepare the Pan: Preheat your oven to 325°F (165°C). Line a loaf pan with parchment paper.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, and nutmeg.

Combine Wet Ingredients: Add the beaten egg to the soaked fruit mixture, stirring to combine.

Bring It Together: Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix!

Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

Tips for Making the Best English Tea Loaf

Choose Quality Tea: Use a strong, flavorful tea for the soaking liquid—this is the backbone of the loaf’s taste.

Don’t Skip the Soaking: The fruit needs time to plump up and absorb the tea. If you’re short on time, warm the tea to speed up the process.

Add a Zest of Flavor: For a citrusy twist, add the zest of one orange to the batter.

Serving Suggestions: Serve warm with a pat of butter, or try it toasted for a delightful crunch.

Make It Your Own: Swap out the dried fruits for chopped apricots or figs if you want to change things up.

Reader Reviews

⭐⭐⭐⭐⭐ “I made this for a brunch and everyone loved it! The tea-soaked raisins are genius!” – Linda R.

⭐⭐⭐⭐ “Great recipe, but next time I’ll try it with Earl Grey for a more aromatic flavor.” – James M.

⭐⭐⭐⭐⭐ “Perfect for busy mornings. I baked it on Sunday, and we enjoyed it all week!” – Sarah P.

⭐⭐⭐⭐ “The loaf was a bit dense, but I think I overmixed it. I’ll give it another try!” – Rachel T.

⭐⭐⭐⭐⭐ “Tasted just like the tea loaf my grandma used to make. So nostalgic and delicious!” – Emily L.

Printable Recipe

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If You Enjoyed This Recipe, Please Share!

Baking is always more fun when it’s shared, and this English Tea Loaf is no exception! If you enjoyed this recipe, why not spread the love? Snap a picture of your creation and tag me on social media. Don’t forget to pin this recipe for later or share it with friends who adore tea-time treats. Let’s keep the tradition alive, one loaf at a time!