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Welsh Tea Loaf

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JES55

This rich, dark and moist quick bread is delicious for breakfast or as an afternoon snack with coffee or tea.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. Combine water and raisins in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in baking soda and let cool.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in molasses, vanilla and salt. Stir in flour and then beat in raisin mixture until well combined. Spoon batter into prepared pans.
  4. Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Cool in pans on a wire rack. Serve at room temperature.
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Reviews

M.ELLIZ
7
3/28/2003

delicious, wonderful with hot tea/coffee

Laughing
5
10/15/2007

This was very tasty. I even accidentally overcooked one loaf, and it still came out moist and sweet. I used half chopped dates & half raisins because I didn't have enough raisins, and it was good. One note: this made more than two 9x5 loaf pans for me. I filled the loaf pans up to about an inch below the top (I was worried they would overflow), and I had enough extra batter to fill another mini loaf pan.

sian
4
7/17/2006

As a welsh girl my self, this is a good recipe. My only criticism is that it is called bara brith not welsh tea loaf. But tasty all the same