Old Fashioned Tea Breads

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Old Fashioned Tea Breads

 

 

Chocolate Tea Bread

1/4 cup butter, softened

2/3 cup sugar

1 egg

1-1/2 cups flour

1/3 cup cocoa

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

3/4 cup mini chocolate chips

Cream butter, sugar and egg in large mixer bowl until light and

fluffy. Combine flour, cocoa, baking soda and salt; add alternately

with buttermilk to creamed mixture. Beat on low speed just until

blended; stir in chocolate chips. Pour into greased 8-1/2x4-1/2x2-

1/2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until

cake tester comes out clean. Remove from pan and cool on wire rack.

Thinly slice and serve on platter with tea.

 

Mini Lemon Tea Breads

Ingredients:

2 large lemons

2 1/4 cups flour

1 1/2 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) margarine or butter

3 large eggs

1/2 cup milk

Preheat oven to 350 degrees. Grease ten 4 " x2 1/4 " loaf pans. From

lemons, grate the peel and squeeze 1/4 cup lemon juice. In large

bowl, mix all-purpose flour, sugar, baking powder and salt. With

pastry blender or two knives butter until mixture resembles coarse

crumbs. Stir in 1 tablespoon lemon peel. In bowl beat eggs, milk and

lemon juice; stir into flour mixture just until flour is moistened.

Spoon evenly into pans; top with remaining lemon peel. Place loaf

pans on a baking pan for easier handling. Bake 35 to 40 minutes or

until toothpick inserted in center comes out clean. Cool in pans on

wire racks for 10 minutes. Remove from pans and cool completely on

racks.

Notes: You can use one 9 " x 5 " loaf pan and bake 1 hour and 10

minutes or until toothpick comes out clean.

 

Peach Tea Bread

2 1/2 cups flour

1 cup sugar

1 tbsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 1/2 cup finely chopped fresh peaches

1 tbsp. lemon juice

1/3 cup oil

1/3 cup milk

2 tsp. vanilla extract

2 large eggs

1/3 cup finely chopped pecans

Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl,

combine flour, sugar, baking powder, salt and nutmeg. In medium size

bowl, combine peaches and lemon juice. In another bowl, combine oil,

milk, eggs and vanilla. Add oil mixture to flour mixture and stir

just until dry ingredients are moistened. Do not overbeat. Fold in

peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes

or until top is golden brown and center springs back when lightly

touched, or test for doneness with a toothpick. Cool in pan on wire

rack for 10 minutes. Serve warm.

 

Lavender Tea Bread

Ingredients:

3/4 cup milk

2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh

chopped flowers

2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

6 Tbsp. butter, softened

1 cup sugar

2 large eggs

Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk

with lavender almost to a boil, then steep until cool. Mix flour,

baking powder and salt together in bowl. In another bowl cream

butter and gradually add sugar, then eggs, one at a time, beating

until light and fluffy. Add flour mixture alternately with lavender

milk, in three parts. Mix until batter is just blended, do not

overbeat. Pour into prepared pan and bake for 50 minutes, or until

toothpick inserted in center comes out clean. Let cool in pan 5

minutes, then remove to a wire rack to cool. When completely cool,

drizzle with a simple sugar glaze or sprinkle with confectioners'

sugar. Garnish with sprigs of fresh lavender.

 

Sage Tea Bread

Ingredients:

1/2 cup milk

2 tablespoons minced fresh sage or 2 teaspoons dried sage

1/2 cup butter, softened

1/2 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

In a small saucepan, heat milk and sage just until warm. Set aside

to cool. In a mixing bowl, cream butter and sugar. Add the eggs, one

at a time, beating well after each addition. Combine flour, baking

powder, and salt; add to the creamed mixture alternately with milk

mixture. Pour into a greased 9x5x3 " loaf pan. Bake at 350° for 40-50

minutes or until a toothpick inserted near the center comes out

clean. Cool for 10 minutes before removing from pan to a wire rack.