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Apple and ginger teabread

  • Makes 1 loaf
Apple and ginger teabread


  • 125 grams butter
  • 1 cup brown sugar
  • 1 tablespoon golden syrup
  • 1 egg
  • 1 teaspoon baking soda
  • ¼ cup milk
  • 1 cup flour
  • ½ cup wholemeal flour
  • ½ cup medium ground oats
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • ½ teaspoon mixed spice
  • 2 Granny Smith apples


  1. Cream butter, sugar and golden syrup together until soft and fluffy. Add the egg and beat well.
  2. Dissolve baking soda in milk.
  3. Sift flour, fold flour, wholemeal flour, oats, baking powder, ginger and mixed spice alternately into creamed mixture with milk.
  4. Turn into 12cm x 23cm greased and base-lined loaf tin. Bake at 180ºC for 70 minutes or until a skewer inserted comes out clean.
  5. Leave teabread in tin for 15 minutes before turning onto rack to cool.
  6. Slice to serve and accompany with slices of Edam or Gouda. Keep in an airtight container.

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