Yield: 3 mini-loaves
I like using mini-loaf pans to make and share my baked goods. This “tea bread” gets its name from the instant tea in the mix, which lends a nice, distinctive flavor. I used loquats in my version, which are small, orange (when ripe), tangy, and juicy fruits that I have growing in my yard. This recipe would also be delicious using kumquats or apricots as a substitute for the loquats. Note: If you make muffins with this recipe, you will need to prepare the pan with non-stick cooking spray or use muffin cups. You will also need to adjust the cooking time.
- 2 cups loquats, stemmed, quartered, seeded
- 3 cups whole wheat pastry flour
- 2 teaspoons instant iced tea powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1 1/2 teaspoons salt
- 1 1/4 cups sugar
- 3/4 cup plus 1 tablespoon grapeseed oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple in its own juice
- 1 cup walnuts, toasted, chopped*
- Pre-heat oven to 350 degrees.
- In a food processor, puree the loquats for 2-3 minutes and set the puree aside.
- In a medium mixing bowl, use a whisk to mix the flour, tea powder, baking powder, baking soda, cardamom, and salt.
- In a large mixing bowl with a whisk (or use a mixer), thoroughly combine the sugar and oil. Add the eggs one at a time, thoroughly mixing between additions. Add the vanilla, pineapple, and fruit puree; mix well.
- Gradually add the flour mixture and mix just to combine. Fold in the walnuts.
- Divide the batter evenly among 3 mini-loaf pans and set them on a baking sheet. Bake them for approximately 40 minutes, until golden, or until a toothpick poked in the center comes out with small crumbs on it. Remove from the oven and allow them to cool on a cooling rack.
*To toast walnuts, place them on a baking sheet in a 350 degree oven for about 8-10 minutes.