Old Fashioned Tea Breads

Old Fashioned Tea Breads
Designed by
All Rights Reserved


I have tea bread recipes from as long ago as 1902 from the Grand Union Tea Cook Book. You can serve them on a pretty tray with a pot of herb tea to welcome a friend, or bake them as part of an afternoon tea party.

The chocolate tea bread is especially delightful served with milk tea while reading a favorite picture book to your children or grandchildren. No matter how you serve your tea bread it will add an old fashioned charm to your table.

Lard Tea Cakes

Grand Union Tea Cook Book

Sift a teaspoonful of baking powder, a tablespoonful of powdered sugar and a pinch of salt into one quart of flour. Rub six ounces of lard through the flour, then stir in one-half pint of sweet milk. Bake on small pie-plates or shallow tins, preferably round. These should be split and buttered like Sally Lunns.


Chocolate Tea Bread

1/4 cup butter, softened

2/3 cup sugar

1 egg

1-1/2 cups flour

1/3 cup cocoa

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

3/4 cup mini chocolate chips

Cream butter, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in chocolate chips. Pour into greased 8-1/2x4-1/2x2-1/2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until cake tester comes out clean. Remove from pan and cool on wire rack. Thinly slice and serve on platter with tea.

Mini Lemon Tea Breads


2 large lemons

2 1/4 cups flour

1 1/2 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) margarine or butter

3 large eggs

1/2 cup milk

Preheat oven to 350 degrees. Grease ten 4"x2 1/4" loaf pans. From lemons, grate the peel and squeeze 1/4 cup lemon juice. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two knives butter until mixture resembles coarse crumbs. Stir in 1 tablespoon lemon peel. In bowl beat eggs, milk and lemon juice; stir into flour mixture just until flour is moistened. Spoon evenly into pans; top with remaining lemon peel. Place loaf pans on a baking pan for easier handling. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.

Notes: You can use one 9"x 5" loaf pan and bake 1 hour and 10 minutes or until toothpick comes out clean.

Peach Tea Bread


2 1/2 cups flour

1 cup sugar

1 tbsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 1/2 cup finely chopped fresh peaches

1 tbsp. lemon juice

1/3 cup oil

1/3 cup milk

2 tsp. vanilla extract

2 large eggs

1/3 cup finely chopped pecans

Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In another bowl, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overbeat. Fold in peaches and nuts. Spoon into greased pan. Bake for 55 to 60 minutes or until top is golden brown and center springs back when lightly touched, or test for doneness with a toothpick. Cool in pan on wire rack for 10 minutes. Serve warm.

Lavender Tea Bread


3/4 cup milk

2 Tbsp. dried lavender flowers, finely chopped, or 3 Tbsp. fresh chopped flowers

2 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

6 Tbsp. butter, softened

1 cup sugar

2 large eggs

Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder and salt together in bowl. In another bowl cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Mix until batter is just blended, do not overbeat. Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze or sprinkle with confectioners' sugar. Garnish with sprigs of fresh lavender.

Sage Tea Bread


1/2 cup milk

2 tablespoons minced fresh sage or 2 teaspoons dried sage

1/2 cup butter, softened

1/2 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

In a small saucepan, heat milk and sage just until warm. Set aside to cool. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk mixture. Pour into a greased 9x5x3" loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.



About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada