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12:33 pm
September 2, 2008
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I will make some this weekend, have company coming to help eat it up!
11:25 am
September 2, 2008
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I made Tea bread this weekend, using dried cherries and pineapple guava tea. It was good, but a little sweet for me. Co-workers ate it all!!
11:31 am
January 10, 2010
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Jeannie, you can reduce the sugar to at least half quantity without any ill effects – just trial and error until you are happy with it. 
11:16 am
September 2, 2008
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Thanks Rose, I'll try again.
6:32 pm
January 10, 2010
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I'd like to thank you ladies for giving me the inspiration to try something different! I'd never made Brenda Mays tea bread with fruit tea before, and I've been baking it for 30 years - but tonight I've just baked a batch using cranberry and orange tea, and added some grated orange zest! It tastes GREAT! I'm sure if my Mother in Law was still alive she would have approved.
Here's a peek …
Thank you sincerely
6:45 pm
October 17, 2008
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You are most welcome, Rose! We just thank you for bringing this recipe to us…because of this recipe, I have changed so many other recipes to another flavor!
10:02 pm
February 7, 2010
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Hi This sounds Great Rose , Does the flavor of the tea come through well , could someone be able to tell that flavor Ie raspberry tea would the raspberry be noticeable ?
ThanX For a fantastic sounding recipe 
4:45 am
January 10, 2010
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Hi Keelenorth
I've only made one batch with fruit tea and it turned out fine, and yes you could taste the fruit! I can only presume from the other comments on here that it works for all fruit teas. 'Normal' black tea doesn't impart a strong flavour, but the perfumed teas like Earl Grey would impart some of their (bergamot) delicate notes.
I hope you try it, as the other forum members have proved it's a very versatile recipe!
Happy Baking!
5:53 am
January 6, 2010
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Hi Rose,
I have been meaning to make this teabread for awhile now and finally remembered to buy some flavoured teabags today. At the moment I have the fruit and sugar soaking in a cup of Apple and cinnamon tea so am really looking forward to making the rest of it up tomorrow morning. It is going to be added to the morning tea offerings at quilting. It sure smells yummy! I have A QUESTION ABOUT THE "TENTING" has anyone found that this is really necessary to stop in over cooking/burning on top maybe or is it more to help with moistness?
Thanks heaps
Kitkat
5:59 am
October 17, 2008
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KitKat — it's wonderful stuff! And I've used the idea of using flavored teas in other recipes, too! I've used it in bagels for an extra flavor.
I didn't use the parchement paper to line it, I just greased it, so there wasn't anything to tent. It has a consistency of a quick bread, so I just sprayed the pan and it came out wonderfully! Still very moist and no burning.
6:11 am
January 10, 2010
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Hi KitKat
Maybe the 'tenting' is needed in UK ovens! If I've left it off it burns the top before it's cooked 
My Mother in law always did it so I followed suit. Cindy's was fine – so I'm presuming your's will be too. LOVE the thought of apple and cinnamon, sounds fantastic, mmmmmmmmmm! 
8:54 am
February 22, 2010
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I didn't tent and it turned out very moist and beautiful. I used apricot tea and dried apricots…yummy! I did butter the top after it came out of the oven.
7:38 pm
January 6, 2010
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Thank you Cindy, Rose and Miss Judy for your comments they
are much appreciated.
I like the idea of Apricot Tea and Apricots though I haven’t
seen any apricot tea around here. Lots of other flavour types though. My tea bread
is in the oven right now and smelled wonderful as I mixed it up this morning. Did
leave some paper to tent it with if needed though i am not sure it will
actually be warranted at this time. Still will keep an eye on it being the
first time I have made it.
Kitkat
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