Mummy's Tea Bread

Mummy's Tea Bread

2 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
CR de Q
Recipe by  CR de Q

“This is my mother's recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. But it may also be eaten on its own like a cake. Because it is so delicious yet simple to put together, it makes a great food gift or potluck contribution. Substitute raisins for dates, if you wish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 loaf

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.
  2. Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg.
  3. Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan.
  4. Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.

Share It

Reviews (2)

Rate This Recipe
GodivaGirl
11

GodivaGirl

I always enjoy trying new tea bread recipes since I drink a lot of fresh brewed tea from leaves in the winter. Since there were no reviews I decided to halve the recipe to try it out. DELICIOUS! My dates were already bought chopped and were slightly sugar coated in the package. I decided to cut back on the sugar to 1/2 cup (halved recipe) to make sure the bread was not too sweet. I used 2 "mini" loaf pans and baked on 350 for 45 minutes. They were slightly darker than I would have liked them to be so next time I will start checking at 35 minutes (this may allow an even moister bread). The bread is slightly dense, moist and has a nice sweetness with the dates. Personally, I would 'not' add cream cheese on top because I think the bread is sweet enough on its own.

wworkinmom
0

wworkinmom

Wow, what a great little baked good to take along during the hollidays. Very good as is, however I did add about a teaspoon of cinnamon to the wet mixture.

More Reviews

Similar Recipes

Date Nut Bread
(51)

Date Nut Bread

Lavender Tea Bread
(47)

Lavender Tea Bread

Pumpkin Tea Bread
(31)

Pumpkin Tea Bread

Dee's Date and Nut Bread
(18)

Dee's Date and Nut Bread

Carolyn's Holiday Fruit Bread
(11)

Carolyn's Holiday Fruit Bread

Eggnog Fruit Bread
(11)

Eggnog Fruit Bread

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 65.1 g
  • 21%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Carolyn's Holiday Fruit Bread

>

next recipe:

Spicy Tea Bread