Wartime Tea Loaf: The Comforting British Classic You’ll Crave Again
Bake a classic wartime tea loaf with this easy, egg-free recipe using tea-soaked fruit. Simple, nostalgic, and full of vintage charm.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: ~1 hour (plus soaking)
- Yield: 8–10 slices 1x
Ingredients
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1 ½ cups mixed dried fruit (e.g. raisins, sultanas, dates)
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1 cup strong black tea (hot and brewed)
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1 cup brown sugar
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2 cups self-raising flour
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½ tsp ground cinnamon (optional)
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Pinch of salt
Instructions
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Soak the fruit
In a bowl, pour the hot black tea over the dried fruit. Cover and let soak for at least 4 hours or overnight. -
Preheat the oven
Set your oven to 350°F (180°C). Grease and line a standard loaf pan. -
Mix the batter
Add brown sugar to the soaked fruit (don’t drain the tea). Stir in the flour, cinnamon, and a pinch of salt. Mix until just combined—don’t overmix. -
Bake
Pour the batter into the loaf pan. Bake for 50–55 minutes, or until a skewer inserted in the center comes out clean. -
Cool & serve
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy plain or with butter.
Notes
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Swap brown sugar for coconut sugar for a healthier option.
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Add chopped walnuts or orange zest for extra flavor.
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Keeps well for up to 5 days in an airtight container.
Keywords: tea bread, fruit loaf, British wartime cake, vintage tea cake, eggless loaf, tea-infused dessert, ration-era baking, old-fashioned tea loaf
Find it online: https://www.hightasty.com/wartime-tea-loaf/