I always feel oddly comforted making a tea loaf. There’s no urgency in it. Nothing fancy or fiddly — just a bowl, a wooden spoon, and the gentle hum of the kettle boiling in the background. You soak some fruit, you stir some bits, you bake. And before you know it, your kitchen smells like something between a spice cupboard and your nan’s airing cupboard — warm, sweet, and soft.
The first time I baked this loaf, it was raining, of course. One of those grey English afternoons where everything’s damp and time moves slower. I sliced it warm, with butter that melted just enough to sink in. Honestly, it tasted like a pause. A soft, malty slice of quiet.
This tea loaf is one of those humble bakes that doesn’t try to be trendy. It’s not viral. It’s not flashy. But it’s real — and it’s ridiculously good with a cup of builder’s tea.
Why You’ll Love It
- Ridiculously low effort. Like, soak-sleep-stir-bake level ease.
- Smells like autumn. Even in spring. Even in June. Just go with it.
- Keeps for days. Stays moist and tender — no sad dry crumbs.
- Endlessly tweakable. Add spices, switch the marmalade, toss in some nuts if you’re feeling rogue.
- Perfect with a smear of butter. Or jam. Or both. I’m not your dietician.
- Budget friendly. Pantry ingredients, zero fuss. Your wallet will thank you.
Ingredients
- 1 cup cold strong black tea (Assam is perfect)
- 8 oz mixed dried fruit
- 8 oz self-raising flour
- 4 oz superfine (caster) sugar
- 1 large egg, beaten
- 2 tbsp orange marmalade (or apricot if that’s all you’ve got)
How to Make It
Soak the fruit while you sleep:
Pop the dried fruit in a bowl and pour over the cold tea. Cover and let it sit overnight (or at least 4 hours). It’ll get lovely and plump — don’t skip this bit, it makes a big difference.
Preheat and prep the tin:
Next day, preheat your oven to 180°C (350°F). Grease a 1.5 lb loaf tin — line it too if you want cleaner edges, but I often just go rogue with a buttered tin.
Mix the base ingredients:
In a big mixing bowl, stir together the flour and sugar. Add in the beaten egg and marmalade. It’ll be thick and a bit lumpy — totally fine at this stage.
Add the tea-soaked fruit:
Tip in the soaked fruit, including any leftover tea in the bowl. Stir until everything’s just combined. Don’t overthink it — a few streaks are okay.
Into the tin and off it goes:
Spoon the mixture into your loaf tin. Smooth the top with a spatula or the back of a spoon. Bake for about an hour — check at 50 mins. A skewer should come out clean-ish.
Cool it slowly:
Let it cool in the tin for 10–15 minutes before lifting out. Try to let it cool completely before slicing. I rarely succeed. Warm slices with melting butter are half the point.
Common Mistakes and How to Dodge Them
Why is my tea loaf dry?
Probably overbaked. Start checking at 50 minutes and cover with foil if the top’s browning too fast.
My fruit sank!
Toss the dried fruit in a spoonful of flour before adding — it helps keep everything evenly spread.
The loaf’s a bit bland…?
Use proper Assam tea and don’t be shy with the marmalade. A pinch of cinnamon or mixed spice goes a long way too.
Mine didn’t rise much.
Double-check your self-raising flour isn’t ancient. That leavening gets tired if it’s been lurking in the cupboard since 2019.
Storage and Reheating
Room temp:
Wrap it in foil or pop in a tin. Keeps for 3–4 days easily.
Freezer:
Wrap whole or in slices, then freeze. Thaw overnight or warm in the oven.
Oven:
Wrap in foil and reheat at 150°C for 10–15 minutes.
Microwave (for slices):
20–30 seconds on medium. Cover with a damp paper towel so it doesn’t go rubbery.
Frequently Asked Questions
Can I make this without marmalade?
Yep — swap it for apricot jam or even honey. You’ll still get that sticky glaze effect.
Can I make it gluten-free?
Use a 1:1 gluten-free self-raising flour. It won’t rise quite the same, but it’ll still be lovely.
What tea should I use?
Assam gives the deepest, most classic flavour, but English Breakfast or Earl Grey work too.
Can I make it sweeter?
Add a spoonful of brown sugar or a drizzle of golden syrup to the mix.
How do I get perfect slices?
Let it cool completely first. Then use a serrated knife and a gentle sawing motion — no pressing!
Nutrition Facts (Per Serving):
- Calories: 250 kcal
- Fat: 10g
- Carbs: 35g
- Protein: 5g
- Sugar: 20g
- Sodium: Low
Try More Nigella Recipes:
Nigella Tea Loaf
Description
This soft, gently spiced loaf is made with tea-soaked dried fruit and a kiss of marmalade — perfect for slow afternoons and mugs of hot tea.
Ingredients
Instructions
- Soak fruit in cold tea overnight.
- Preheat oven to 180°C. Grease a loaf tin.
- Mix flour, sugar, egg, and marmalade in a bowl.
- Stir in the fruit and leftover tea.
- Spoon into tin, bake for 1 hour.
- Cool in tin 10 mins, then on a rack.
- Slice and serve with butter, jam, or as-is.
Notes
- Don’t skip the fruit soaking — it gives moisture and flavour.
- Test with a skewer from 50 mins onward.
- Flour your fruit if you’re worried about sinking.
- Keeps well — even better the next day!