Welsh Tea Loaf12 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“This rich, dark and moist quick bread is delicious for breakfast or as an afternoon snack with coffee or tea.” - by JES55
Original recipe yields 2 - 9x5 inch loaves
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- 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.
- 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.
- 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.
Amount Per Serving (20 total)
- 336 cal
- 14.8 g
- 47.8 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"delicious, wonderful with hot tea/coffee..." See more"
"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. ..." See more 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. "
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