Quick and Easy Teabread

This succulent, fruity teabread can be served just as it’s, or spread with a little butter.The loaf can be stored, tightly wrapped in foil or in an airtight container, up to five days. A great way to get children to eat some fruit, this teabread is ideal for packed lunches, picnics, or simply served with a cup of tea for afternoon tea.


350g/12oz/2 cups luxury mixed dried fruit

75g/3oz/scant ¼ cup demerara sugar, (raw) sugar,plus 15ml/1 tsp

1vegan egg

175g/6oz/1 ½ cups

(Self-raising) or (gluten-free) flour


1.Put the fruit in a bowl. Add 150ml/1/4 pint/2/3 cup boiling water and leave to stand for 30 minuets.

2.Preheat the oven to 180°C/350°F/Gas 4.Grease and Line the base and long sides of a 450g/1lb loaf tin (pan).

3.Beat the main quantity of sugar and egg into the fruit. Sift the flour into the bowl and stir until combined. Turn into the prepared tin and level the surface. Sprinkle with the remaining sugar.

4.Bake the teabread for about 50 minutes, until risen and firm to the touch. When the bread is cooked, a skewer inserted into the centre will come out without any sticky mixture on it. Leave the loaf in the tin for 10 minuets before turning out on to a wire rack to cool.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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