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Breakfast tea fruit loaf

  • 30 minutes
  • 45-55 minutes
  • Makes 1 loaf
Breakfast tea fruit loaf

The tea needs to be well brewed to add flavour to this loaf. Try an Irish breakfast or Russian caravan tea - both are strong teas.


  • 1 cup cold tea
  • 1½ cups mixed dried fruit
  • grated rind of 1 orange
  • ½ cup honey
  • 2 cups self raising flour
  • 1 teaspoon baking powder
  • ½ cup rolled oats
  • 50 grams butter, well-softened


  1. Preheat the oven to 170ºC. Grease and line the base of a medium 22cm x 9cm loaf tin.
  2. Pour the cold tea over the dried fruit. Stir in the orange rind and honey and leave to stand for 20 minutes.
  3. In a medium-sized bowl, sift together the flour and baking powder and stir in the oats. Make a well in the centre.
  4. Pour in the fruit mixture, add the butter and mix gently with a wooden spoon until just combined.
  5. Transfer to the prepared loaf tin.
  6. Bake in the preheated oven for 45-55 minutes until well risen and golden and a skewer inserted comes out clean.
  7. Stand in the tin for 10 minutes before turning out onto a cake rack to cool. Wrap in foil and keep for 1-2 days before slicing, so the mellow flavour of the honey can come through.

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