Tea Loaf

An easy gluten-free tea loaf adapted from my gran's recipe collection! Just 4 ingredients, some overnight soaking and baking and your loaf is ready.

We always used to eat my gran's tea loaf, thickly sliced with a great wedge of butter! You simply soak the dried fruit over night in a tea of your choice and then the flour and sugar the next day and cook. It feels slightly healthier because of the lack of fat in the cooking, but then again there is quite a lot of sugar in it! A nice easy recipe to remember if you use imperial measurements too...

Gluten-Free Tea Loaf

A hunk of tealoaf ready to spread with butter.


  • 225g/8oz gluten-free self raising flour
  • 230ml/8 fl.oz cold tea
  • 170g/6oz dried fruit
  • 170g/6oz demerara sugar


  • Soak the dried fruit overnight in cold tea and demerara sugar.
  • Preheat the oven to 150°C/130°C fan/300°F/gas mark 2.
  • Mix in sieved flour.
  • Spoon into a greased and line loaf tin (I use as 2lb size).
  • Cook for around 1 hour.

You can use a dried fruit mix for this recipe or adapt to your tastes. I went through a phase of using just sultanas.

You can also used any cold tea. Standard tea will give you a darker flavour but we like to use Redbush tea for a slightly less intense flavour.

I cheat slightly when it comes to lining a tin, but it works well for me. I simply cut a large square of baking parchment and then crumple it up. Then I open it out and press into the tin. I find that when the mixture is added the tin is adequately lined and it saves me having to fit/cut the parchment.