Name: Mary Berry Tea Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: British
Ingredients: Mixed dried fruit – 300 g; Hot strong black tea – 300 ml; Soft light brown sugar – 100 g; Egg – 1 large, beaten; Self-raising flour – 225 g; Mixed spice – 1 teaspoon; Ground cinnamon – ½ teaspoon

Mary Berry Tea Bread is a classic British bake that relies on time and patience rather than butter or complicated techniques. Inspired by the calm, dependable baking style of Mary Berry, this loaf is gently sweet, moist, and packed with plump dried fruit soaked in hot tea. The flavour is mellow and comforting, making it ideal for afternoon tea, breakfast slices, or a light snack. With minimal preparation and a simple baking method, this recipe proves that the simplest bakes are often the most satisfying.

What Is Mary Berry Tea Bread?

Mary Berry Tea Bread is a traditional fruit loaf made by soaking dried fruit in strong tea before baking. Unlike rich fruit cakes, it contains little or no added fat, allowing the fruit and tea to provide natural moisture and flavour. The result is a tender, sliceable loaf that improves after a day or two.

Mary Berry Tea Bread recipe — Mary Berry Tea Bread

Why This Recipe Is Worth Trying

Naturally moist texture – Soaked fruit keeps the loaf soft.
Lower fat bake – No butter or oil required.
Simple ingredients – Pantry staples and dried fruit.
Improves with time – Tastes better after resting.
Perfect with tea – Made to be enjoyed slowly.

Essential Ingredients to Make Mary Berry Tea Bread

Mixed dried fruit – 300 g
Hot strong black tea – 300 ml
Soft light brown sugar – 100 g
Egg – 1 large, beaten
Self-raising flour – 225 g
Mixed spice – 1 teaspoon
Ground cinnamon – ½ teaspoon

Handy Kitchen Tools for Best Results

Mixing bowl – For soaking fruit and combining ingredients.
Wooden spoon – Gentle mixing without overworking the batter.
900 g loaf tin – Gives the classic tea loaf shape.
Baking parchment – Helps remove the loaf cleanly.
Cooling rack – Allows the loaf to set properly after baking.

Step-by-Step Guide to Making Mary Berry Tea Bread

Soak the fruit – Pour hot tea over dried fruit and leave for at least 2 hours or overnight.
Prepare the tin – Line a loaf tin with baking parchment.
Add sugar and egg – Stir sugar and beaten egg into the soaked fruit mixture.
Mix dry ingredients – Combine flour and spices, then add to the bowl.
Bring together gently – Stir until just combined without overmixing.
Transfer to tin – Spoon the mixture evenly into the prepared tin.
Bake steadily – Bake at 170°C (150°C fan) for 1 hour until firm and risen.
Cool completely – Leave in the tin briefly, then cool fully on a rack.

What I Got Wrong (And How I Fixed It)

Not soaking long enough – Fruit stayed dry, fixed by soaking overnight.
Overmixing batter – Made loaf heavy, corrected with gentle stirring.
Cutting too early – Crumbly slices, solved by cooling fully.

Healthier Version of Mary Berry Tea Bread

Reduced sugar – Use 75 g sugar without affecting moisture.
Wholegrain swap – Replace 50 g flour with wholemeal flour.
Extra spice – Add flavour instead of sweetness.

Ingredient Substitutions for Mary Berry Tea Bread

Fruit choice – Use raisins, sultanas, or chopped dates at 300 g.
Tea variation – Earl Grey or spiced tea adds subtle flavour.
Sugar option – Dark brown sugar gives a deeper taste.

Pairing Ideas: What to Serve With Mary Berry Tea Bread

Classic spread – A thin layer of butter on warm slices.
Breakfast option – Serve with yogurt and fresh fruit.
Afternoon tea – Pair with black tea or herbal blends.
Light dessert – Enjoy with a little cream cheese.

Expert Tips to Make Perfect Mary Berry Tea Bread

Soak fruit thoroughly – This is key to moisture.
Use strong tea – Weak tea gives less flavour.
Gentle mixing – Keeps the loaf tender.
Low oven temperature – Prevents drying out.
Test with a skewer – Should come out clean.
Rest before slicing – Improves texture and flavour.

Creative Ways to Customize Mary Berry Tea Bread

Citrus lift – Add orange or lemon zest.
Nut addition – Fold in chopped walnuts or almonds.
Spiced version – Increase mixed spice slightly.
Festive touch – Add a little grated apple.

Storing Mary Berry Tea Bread the Right Way

Room temperature – Wrap well and store for up to 5 days.
Refrigeration – Keeps longer but slice before chilling.
Freezing option – Freeze sliced loaf for up to 1 month.

How to Reheat Mary Berry Tea Bread (If Needed)

Toast slices lightly or warm briefly in the oven to refresh texture.

Nutritional Breakdown (Per Serving)

Calories: ~210 kcal
Carbohydrates: ~44 g
Fat: ~1 g
Protein: ~4 g
Sugar: ~28 g

FAQs

Why is my tea bread dry instead of moist?

Tea bread can turn dry if the fruit is not soaked long enough or the loaf is overbaked. Soaking the fruit overnight and baking at a lower temperature helps keep the crumb soft and moist.

Can I skip soaking the fruit for tea bread?

Soaking is essential for good texture. It allows the dried fruit to plump up and release moisture into the loaf, which replaces the need for butter or oil.

How do I know when tea bread is fully baked?

The loaf is ready when it feels firm on top and a skewer inserted into the centre comes out clean. If the top browns too quickly, cover it loosely with foil.

Should tea bread rest before slicing?

Yes, tea bread slices better after resting. Leaving it to cool completely, or even overnight, improves both texture and flavour.

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