This Scottish tea bread, or fruit loaf, or even Bara Brith recipe is for a bread which one would have with a cup of tea. However, this is even made using tea! So put the kettle on and make an extra strong pot of tea!
You also won’t believe how easy it is to make.
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Soak the fruit with tea and sugar the night before, then throw in the egg, flour and baking powder and bake! It’s similar in taste to a Clootie Dumpling (recipe for that one to come), if you know what that is, but is so moist and absolutely perfect to have with a cup of tea. Okay, so when you guessed about having it with a cup of tea, you were partially correct!
The next time you have a leftover tea in your pot, remember you can make this Scottish Tea Bread, um, I mean cake.
Updated January 29, 2018 ~ In the past week, I’ve had two readers write to me asking if this bread is Bara Brith. Bara Brith is a Welsh bread (meaning speckled bread), but I always thought it was made with yeast. However, apparently this isn’t the case: it can be made with or without yeast. So yes, this tea bread recipes is actually a recipe for Bara Brith, too! Who knew we’ve been making a Bara Brith recipe? 😀
You may also like this Scottish Fruit Slice recipe!
Here’s the Scottish tea bread recipe from a website called Glesga Pals (Glesga is Glaswegian for Glasgow).
Scottish Tea Bread (Fruit Loaf or Bara Brith)
recipe slightly adapted from Glesga Pals Dazzle’s Mammy (mother)
Ingredients*
- 4 oz (2/3 c) Zante currants (not blackcurrants)
- 4 oz (3/4 c) raisins
- 4 oz (3/4) golden raisins (Sultanas)
- 8 oz (1 1/4 c) soft, dark brown sugar
- 10 oz hot black tea (stronger is better)
- 1 egg, beaten
- 10 oz (1 3/4 c) all purpose flour, sifted
- 2 tsp baking powder
*TIPS~
- Use 12 ounces (just under 2 1/4 c) total of dried fruit. I have made this countless times and used orange flavored cranberries with raisins and sultanas once, which was really good! I used dried pineapple and DID NOT like it.
- Also, the stronger the tea, the darker the bread will be.
- I’ve also used 8 oz of tea and 2 0z of brandy, but honestly couldn’t tell the difference in the outcome.
Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
Preheat the oven to 350°F (180°C)
Butter and flour the inside of a loaf tin and set aside.
Pour the fruit/tea mixture into a large bowl.
Next, add the beaten egg.
Then add the flour and baking powder and mix until well combined.
Pour mixture into prepared pan and place into preheated oven.
Bake for 60 to 65 minutes or until a cake tester comes out clean. Allow the bread to cool in the pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing.
Serve the Scottish tea bread (or Bara Brith) with a hot cup of tea. You could even toast it the next day and spread it with butter. I also had a friend from Scotland who said she fried it in the morning (like Clootie Dumpling) and absolutely raved about eating it that way. (It’s a Scottish thing.)
Scottish Tea Bread (Fruit Loaf)
Ingredients
- 4 oz (2/3 c) Zante currants (not blackcurrants)
- 4 oz (3/4 c) raisins
- 4 oz (3/4 c) golden raisins (Sultanas)
- 8 oz (1 1/4 c) soft, dark brown sugar
- 10 oz hot black tea
- 1 egg, beaten
- 10 oz (1 3/4 c) all purpose flour, sifted
- 2 tsp baking powder
Instructions
- Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
- Preheat the oven to 350°F (180°C)
- Butter and flour the inside of a loaf tin and set aside.
- Place the fruit mixture into a large bowl and add the beaten egg, flour and baking powder and mix until well combined.
- Pour mixture into prepared pan and place into preheated oven. Bake for 60 to 65 minutes or until a cake tester comes out clean.
- Allow to cool in pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing. Serve with a hot cup of tea.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving:Calories: 168 Total Fat: 1g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 46g Fiber: 0g Sugar: 0g Protein: 3g
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Interesting that you describe it as a Scottish Tea Loaf. I’ve been making tea loaves all my life but never really thought about it being Scottish. Your tea loaf looks great, nice distrubtion of fruit which is what it;s all about.
Well, I think it’s made in all parts of the UK and Ireland, BUT this recipe I got from a website full of old Scottish recipes, so I know this one’s Scottish :)
[…] and Cardamom Tea Bread – Tin & ThymeEarl Grey Tea and Rhubarb Loaf – Sneaky VegScottish Tea Bread – Christina’s […]
I was born in Glasgow scotland.i was so happy too find you and all the receipts am very found of.i have been making sausage rolls with Jimmy Dean breakfast sausage.so when I found your receipt.it make sense I can’t wait to make saugage rolls the right way.
Oh you’re going to love them, Anna! They are SOOO much better with my recipe! Let me know how you like them! Thanks for the note!
I just made this Scottish Tea Loaf, My husband and I love it ! I love watching Great British Bake off , so , I started looking online for some of the things they bake, one thing lead to another, and I found you! I read your reviews carefully and I baked my loaf this morning! It is just so scrummy !! Thank you for the lovely recipe, I look forward to trying more of you recipes in the very near future!
Many Thanks and Best wishes,
Michelle
Oh, I so do love notes like yours, Michelle! Thank you so much! I’m really glad you found my site as I truly believe that classic British cuisine is so delicious; both sweet and savory! Happy you and your husband enjoyed the tea loaf, and looking forward to hearing what else you try! Happy baking! CC
Hi Christina, still enjoying making my way around all the wonderful recipes on your website. Being Scottish myself (I live just outside Edinburgh). I wondered if you’d ever heard of Saps? My mum used to make us a bowl when we weren’t feeling well. It sounds a strange combination but it somehow worked and we always ate it up. Its just a couple of slices of bread broken up into pieces and put into a bowl. You then sprinkle with some sugar and pour hot milk over the top. The bread absorbs some of the milk but there should still be a pool of milk around the bread. Always seemed to make us feel better 😊
Oh yes, my Dad has often talked about saps (I think he’d have it with tea, too)! We grew up eating the Italian version, though! Toast and orzo and I actually posted about it HERE. Glad you are enjoying my site!! CC
Hi, I’m looking forward to trying this recipe, as a Brtish friend of mine once shared some with me, and it was delicious.
I do have one question though.
The nutritional information says it contains 0 grams of sugar. How can that be, considering the recipe calls for dark brown sugar?
Hi Sesamina, sorry for the confusion. Since I’ve recently just been adding the nutrition labels and it is soooo time consuming, I have only been adding calories, fat, carbs and protein. There is sugar, but I didn’t fill it in. I can see how this is confusing, but I have over 300 recipes to add the information to and it is so time-consuming. It’s not a super sweet bread if that’s what you were wondering. Hope this helps and enjoy! Let me know what you think after you try it!
Hi, Christina! Thanks for your reply, and for posting this wonderful recipe. Honestly, I think it’s one of those recipes that can’t go wrong. It was so easy to make. I made mine with half sultanas and half cranberries. I also cut the amount of sugar down to 1 cup. I used Starbucks’ holiday season tea, ‘Joyful’, and it turned out delicious! I will definitely be making this again and again!
Oh that’s great to hear! I agree, I don’t think it can go wrong no matter how you make it! Good to know the sugar can be reduced, too! Thanks so much for your lovely comment/review! I truly appreciate it!
This tealoaf is on my agenda this weekend. So pleased to have found your recipe………I made this when I was a college girl but mislaid the recipe……..am now 83 ! Everything comes to she who waits ! Good wishes from Cape Town !
Oh my goodness, Del! That’s fantastic! Hope it tastes exactly as you remember it! Thank you for letting me know, wonderful to hear from you in Cape Town! :) CC
I can not wait to make this, my Nan was Scottish and she would serve this for desert on Sunday lunch. I loved it then, and I am going to love it tomorrow. Thank you.
So funny that you commented on this now, Heather, because I have the fruit soaking and will bake one in the morning, also! Haven’t made one in a couple of months! Enjoy, I’m sure it will bring back memories. ❤️
[…] While we talk, we will snack on some traditional Scottish Tea Bread in honor of George MacDonald’s Scottish identity and the references to Curdie eating bread in the mines. I searched for a traditional bread recipe and discovered this gem. Despite being super simple, it is absolutely delicious. Not too sweet and not too heavy. Somewhere between a muffin and bread, it is hearty for my boy readers and just sweet enough to be tempting. You can find the recipe here. […]
[…] Number 8. SCOTTISH TEA BREAD […]
Hi. I have made this several times over the years, though the recipe I have adds orange marmalade.
Hi Don, oooh, that sounds good too. I bet that was a later addition to the old recipe as it sounds a bit decadent for a recipe that was making use of old tea and no butter (probably war time). Glad you have been making it, though, it’s so tasty!
This loaf is a winner. I used some really large raisins that I found in the self-serve bins at the market, dried blueberries, sultanas and dried cranberries – probably used more fruit than the recipe called for! Soaked fruit in Chai Tea. Also used Coconut Sugar. I produced a really nice moist loaf which is most enjoyable just heated in the Toaster for a short time. I will certainly be making this one again. Thankyou for this lovely recipe ?
Yes, I’ve been doing the same, Mary! It’s a bit like Clootie Dumpling!
Well, as I have an inconceivable aversion to tea, I think I will make this and soak my fruit in scotch! That keeps it Scottish, right? Seriously, that is what I will do….
OMG, I can’t imagine having an aversion to tea! There are so many types! But, yes, the whisky version should be good, too! Let me know how it goes! :)
Coffee and tea are probably the only two things I don’t ingest by choice. They just make me queasy when I smell them!
That’s amazing!
Hmmm…I’m just getting this post…PLEASE come to Paris. I know you will be able to figure out this Pain au raison from boulanger de la tour . Its loaded with yellow and other raisins. Granted it is is neither cake nor bread. It would go well with tea if you could manage not to eat it on the way home…
https://www.flickr.com/photos/parisbreakfast/33475004683/
Oooh, I’ve had that! Definitely DELICIOUS!
Regarding just getting the post from February, I have NO CLUE what happened! I got it today too, but it was sent out in February, so I really don’t know why it was sent again. Hope it doesn’t happen again!
Leftover tea! *gasp* For shame!
Having said that I love tea bread (low fat though not low sugar) and make it quite regularly with Lady Grey and whatever dried fruit needs using up. Though seeing your gorgeous example I have a hankering for a trad version. Mmmm guess what will steeping on my work surface tonight. Thanks for inspiring my inbox.
Haha! I understand! I have to purposefully make extra tea to have “leftover tea”!
This is very strange that this tea bread recipe was sent out tonight because I published it at the end of February! It mysteriously was emailed out again today, and I have no idea why. Glad it inspired your inbox, though!! :)
Thank you for this recipe. My mother used to make it but I never got her recipe. Well, now I have it! I love that you focus on traditional recipes, many lost and forgotten.
Lovely to hear this, Margaret! As you can see, it’s someone’s “Mammy’s” recipe! It’s my hope to revive these “REAL” recipes and stop these horrific concoctions of cans and chemicals from being made and served to families across the country. Let me know how it turns out, Margaret!
I made this on the weekend for my mother who is of Scottish ancestry. She married a full-blown Italian, so I am somewhat like you – a Scottish-Italian (albeit Canadian)!! The recipe turned out wonderfully! I agree with you- it is very easy to make and quite moist. I thought I had overcooked it, because the top was quite a dark golden brown colour when I pulled it out at 65 minutes, but when I checked it at just under 60 minutes, the tester still came out a bit wet. But as it sits, I swear it is getting moister – and we all love the taste of the golden dark “crust” on the outside. I used zante currants, golden yellow raisins (I’m not sure if these are known as Sultana’s??), and jumbo flame raisins. A big hit with everyone, including my toddler. Will try with cranberries next time, as you suggest. I am wondering however – have you ever added a touch of cinnamon or other spices to this? I was also considering trying it with Earl Grey tea and perhaps adding in some lemon or orange zest. Either way, thanks so much for this perfect recipe! I am a big fan of your site!!
Lovely to hear, Vittoria! Yes, we are rather similar! :) Love it!
So glad everyone enjoyed this tea bread, and to answer your questions, yes, golden raisins = sultanas. I have not added cinnamon or spices, simply because that would never happen in Scotland! haha! However, you could always give it a try. I think the Earl Grey with the citrus zest sounds much more enticing to me! I’m making another this week with dried cranberries soaked in some sort of liqueur! ;) Too many options!
Thanks so much for letting me know you like my site! I SOOOOO appreciate it! :)
I’m not sure why these types of breads are not more popular in the States. I love a really good fruit-filled bread. So perfect with a cup of tea! Yours looks perfect!
I say that all the time for so many different British recipes (HELLO–Cream Buns?) You’d love this bread, Cynthia!
As I sip my morning coffee I’m thinking I could really go for this right now… !
I think you’d like it, Frank and I love how easy it is to whip up after the fruit has soaked. My mother and my aunt in Toronto both made one yesterday, not knowing the other was making it, too! They loved it when they were here :)
This recipe just made my day–my parents went on a mission trip and talk about the scottish tea bread they enjoy and have asked me recently if I had a recipe for it–well, now I do :)
Goodness, what timing! Well, that was meant to be, Kristen! So glad you saw it and I’m sure it will be a special treat for your parents! :)
I love fruit loaf especially with a hot cup of tea. My boyfriend usually spreads butter on top of a slice just to be extra indulgent and it really is delicious, thanks so much for the recipe!
Yes, it would be awesome with a bit of butter, too!
I’ve only recently been drinking tea…I’ve been a coffee gal all of my life! What a perfect transition to start using it in my baking. This bread {that’s really a cake!} sounds and looks amazing – can’t wait to try!
Tea is one of my loves! :)
So many wonderful ingredients and such a lovely end result. A good tea bread (cake) is hard to beat.
I agree, Lucy, especially with a cup of hot tea to drink! :)
You are making me hungry and I have just had breakfast! This fruit loaf looks amazing, it’s making me want to make this recipe now.
It’s super easy!! Hope you give it a go. :)
This looks perfectly delicious, Christina! Well I don’t drink tea, I think this would go beautifully with a cup of cocoa!
It would, David! Thank you! :)
Wonderful recipe! Used dried cherries, chopped figs, and dried blueberries (basically what was in the pantry). Ratios and cooking time was just right.
So glad you liked it! Thank you so much for coming back to let me know, Dave!! :)
Now I know what to do with my dried currants! Yum!
Currants or black currants?!
Jings! I’d completely forgotten about this cake – it’s delicious and remember it well as my Granny used to make it. Thanks for sharing this, Christina x
So glad I reminded you, Jill! I love to reintroduce old recipes, and remind those who already knew of them!