Orange tea bread is one of those timeless, cozy recipes that makes your whole kitchen smell like a warm hug. This classic by Mary Berry is rich with citrusy zest, plump raisins, and a tender crumb that’s perfect with a cuppa. Whether you’re hosting afternoon tea or just need a nostalgic bite, this loaf is everything you need.
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Why You’ll Love This Orange Tea Bread
From the first slice to the last crumb, this orange tea bread is a citrus lover’s dream. The hot tea soak infuses the dried fruit, making every bite juicy and flavorful. The orange zest adds brightness, while the muscovado sugar gives it a hint of caramel warmth.
It’s easy to make, needs no mixer, and stores beautifully—what more could you ask for?
Try it alongside these cozy treats too:
Ingredients
- 150g currants
- 150g seedless raisins
- 150g light muscovado sugar
- Zest of 2 oranges
- 300ml hot black tea
- 275g self-raising flour
- 1 large egg, beaten
Necessary Tools
- Mixing bowl
- Loaf tin (2lb)
- Zester or fine grater
- Baking parchment
Step-by-Step Instructions
- Soak the fruit: In a large bowl, combine currants, raisins, sugar, orange zest, and hot tea. Stir and let sit overnight or for at least 6 hours.
- Preheat and prep: Preheat your oven to 150°C (300°F). Grease and line a 2lb loaf tin.
- Mix it all together: Stir the self-raising flour into the soaked mixture, then add the beaten egg. Mix until just combined—don’t overdo it!
- Bake: Pour into the tin and bake for 1 hour 15 minutes or until a skewer comes out clean.
- Cool and serve: Let it cool in the tin before turning out. Slice and enjoy!
Tips for Perfecting It
- Use fresh orange zest for the brightest flavor.
- Don’t skip the overnight soak—it makes the loaf ultra moist!
- Add a pinch of cinnamon or mixed spice for a warm twist.
What to Serve with Orange Tea Bread
This loaf pairs perfectly with:
- A strong cup of Earl Grey or English breakfast tea
- A dollop of clotted cream or a swipe of salted butter
- Fresh fruit or a little marmalade
Storage Instructions
Store wrapped in parchment in an airtight tin for up to 5 days.
To freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temp.
General Information
This recipe is vegetarian-friendly and low-fat compared to butter-based cakes. Ideal for holidays, brunches, and gifting!
FAQ
Can I use other dried fruits?
Yes! Try chopped apricots, sultanas, or dates.
Can I make it vegan?
Absolutely—swap the egg for a flax egg (1 tbsp flax + 3 tbsp water) and use plant-based tea.
How do I know when it’s done baking?
Insert a skewer—it should come out clean with no wet batter.
Conclusion
Mary Berry’s Orange Tea Bread is a must-bake if you’re craving something sweet but not overly indulgent. It’s easy, beautifully fragrant, and just waiting for a cozy moment with tea.
📸 Tried it? Tag your photos @poulefrecipe on Pinterest or drop a comment below!
And if you love this one, don’t miss these classics:
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🍊🍞 Mary Berry’s Irresistible Orange Tea Bread Recipe 🍞🍊
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
A moist, citrusy orange tea bread infused with hot tea, plump raisins, and a classic Mary Berry touch.
Ingredients
150g currants
150g seedless raisins
150g light muscovado sugar
Zest of 2 oranges
300ml hot black tea
275g self-raising flour
1 large egg, beaten
Instructions
Soak fruit, mix, bake, and enjoy! See blog post for detailed steps.
Notes
Best made a day ahead. Slice and serve with tea.
- Prep Time: 10
- Cook Time: 75
- Category: Dessert
- Method: Baking
- Cuisine: British
