18 Delicious Tea Bread Recipes Perfect for Afternoon Tea

There’s nothing quite like a warm slice of tea bread to make afternoon tea feel extra special—whether you’re hosting friends or simply treating yourself. From classic banana loaf to spiced pumpkin and zesty lemon drizzle, these 18 irresistible recipes are easy to bake and even easier to enjoy. So, put the kettle on and let’s dive into the coziest, most delicious tea breads you’ll ever taste!

Classic Earl Grey Tea Bread

This subtly floral tea bread is perfect for afternoon snacking—lightly sweet, tender, and infused with the cozy aroma of Earl Grey.

Ingredients:

• 1 cup strongly brewed Earl Grey tea, cooled
• 1 cup whole milk
• 2 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp loose Earl Grey tea leaves (or from 2 tea bags)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 cup cooled Earl Grey tea, 1 cup whole milk, 1 large egg, ¼ cup vegetable oil, and 1 tsp vanilla extract.
3. In another bowl, mix 2 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 tsp baking powder, ½ tsp salt, and 1 tbsp Earl Grey tea leaves.
4. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay).
5. Transfer batter to the prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The tea leaves create delicate speckles and a fragrant depth—no frosting needed! Slice thickly and serve with a dab of honey butter.

Tip: For extra citrusy notes, add 1 tsp orange zest to the batter.

Lemon and Poppy Seed Tea Bread

This bright, citrusy loaf is the perfect companion to your afternoon tea—moist, tender, and packed with zesty flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• ½ cup whole milk
• 1 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl. Set aside.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon zest and ¼ cup lemon juice.
4. Alternately fold the flour mixture and ½ cup milk into the wet ingredients until just combined. Stir in 1 tbsp poppy seeds.
5. Pour batter into the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? Fresh lemon juice and zest double down on that sunny, tangy punch, while poppy seeds add just the right crunch.

Tip: For extra lemony goodness, brush the warm loaf with a mix of 1 tbsp lemon juice and 2 tbsp sugar.

Chai Spiced Tea Bread

This warmly spiced loaf is like a hug in bread form—infused with cozy chai flavors and perfect for slicing thick and slathering with butter.

Ingredients

• 1 cup strong brewed chai tea, cooled
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 cup chai tea, 1/2 cup milk, 1/2 cup melted butter, 2 eggs, and 1 tsp vanilla until smooth.
3. In another bowl, combine 2 cups flour, 3/4 cup sugar, 1 tbsp baking powder, 1 tsp cinnamon, 1/2 tsp cardamom, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp salt.
4. Fold wet ingredients into dry until just combined (small lumps are okay). Pour into prepared pan.
5. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a rack.

The secret here? Brewing extra-strong chai tea ensures those spiced flavors shine without overwhelming the tender crumb.

Tip: For a glossy finish, brush the warm loaf with honey mixed with a pinch of cinnamon.

Orange and Almond Tea Bread

This Orange and Almond Tea Bread is a fragrant, citrus-kissed loaf with a tender crumb and nutty crunch—perfect for afternoon tea or a sweet breakfast treat.

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup fresh orange juice
• 1 tbsp orange zest
• ½ tsp vanilla extract
• ½ cup sliced almonds

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ½ cup almond flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup softened butter and ¾ cup sugar until fluffy. Add 2 eggs one at a time, mixing well after each.
4. Stir in ¼ cup orange juice, 1 tbsp orange zest, and ½ tsp vanilla extract.
5. Fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan and sprinkle ½ cup sliced almonds evenly on top.
6. Bake for 45–50 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The almond flour adds richness, while the orange zest gives every slice a sunny burst of flavor. Try it lightly toasted with a smear of honey!

Tip: For extra moisture, brush the warm loaf with a simple syrup made from equal parts orange juice and sugar.

Matcha Green Tea Bread

This subtly sweet, earthy matcha bread is perfect for breakfast toast or an afternoon snack—its vibrant green hue and delicate flavor make it anything but ordinary.

Ingredients

• 2 1/4 cups bread flour
• 2 tbsp high-quality matcha powder
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp salt
• 3/4 cup warm whole milk (110°F)
• 1 large egg
• 3 tbsp unsalted butter, softened

Instructions

1. In a stand mixer bowl, whisk together 2 1/4 cups bread flour, 2 tbsp matcha powder, 1/4 cup sugar, 1 tsp yeast, and 1/2 tsp salt.
2. Add 3/4 cup warm milk and the egg. Mix with a dough hook on low for 2 minutes until combined, then increase to medium and knead for 5 minutes.
3. Add 3 tbsp softened butter, 1 tbsp at a time, kneading another 5 minutes until the dough is smooth and slightly tacky.
4. Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise 45 minutes until puffy.
6. Bake at 350°F for 30–35 minutes until the top sounds hollow when tapped. Cool completely before slicing.

The matcha gives this bread a gorgeous marbled green crumb and a lightly floral aroma—no food coloring required!

Tip: For extra richness, brush the warm loaf with honey or melted white chocolate.

Banana and Walnut Tea Bread

This moist, nutty tea bread is the perfect way to use up overripe bananas—just sweet enough for breakfast but hearty enough for an afternoon snack.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup chopped walnuts, divided

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth.
3. In another bowl, whisk flour, baking soda, salt, and cinnamon. Gently fold dry ingredients into the wet mixture until just combined. Stir in 1/2 cup walnuts.
4. Pour batter into the prepared pan and sprinkle remaining 1/4 cup walnuts on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.

The crunchy walnut topping contrasts beautifully with the tender crumb, while the cinnamon adds a subtle warmth that makes this loaf feel extra special.

Tip: For even more banana flavor, let the mashed bananas sit uncovered for 15 minutes before mixing—this concentrates their sweetness!

Spiced Apple Tea Bread

This cozy loaf is studded with tender apples and warm spices, making it the perfect companion to your afternoon cup of tea—or coffee, no judgment here!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 ½ cups peeled, finely diced apples (about 2 medium)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
3. In a separate bowl, beat ½ cup softened butter and ¾ cup brown sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, mixing just until combined. Fold in the diced apples.
5. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? The apples stay juicy even after baking, giving every slice a little burst of sweetness against the warmly spiced crumb.

Tip: For extra depth, swap half the brown sugar for maple syrup—just reduce the buttermilk by 2 tbsp to balance the moisture.

Cherry and Almond Tea Bread

This tender, lightly sweet tea bread is studded with juicy cherries and nutty almond flavor—perfect for afternoon coffee breaks or gifting to a friend.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup whole milk
• 1 large egg
• ¼ cup unsalted butter, melted and cooled
• 1 tsp almond extract
• ¾ cup dried cherries, chopped
• ¼ cup sliced almonds, plus extra for topping

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup sugar, 1 ½ tsp baking powder, and ¼ tsp salt.
3. In another bowl, whisk ½ cup milk, 1 egg, ¼ cup melted butter, and 1 tsp almond extract until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Gently stir in ¾ cup chopped cherries and ¼ cup sliced almonds.
5. Pour batter into prepared pan, smoothing the top. Sprinkle extra sliced almonds over the batter.
6. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The almond extract gives this loaf a bakery-worthy fragrance, while the cherries add little bursts of tartness in every bite.

Tip: For extra moisture, soak the dried cherries in warm water for 10 minutes before chopping and adding to the batter.

Ginger and Honey Tea Bread

This warmly spiced loaf is perfect with a cup of tea—moist, fragrant, and just sweet enough to feel like a treat without being overwhelming.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger
• ½ tsp cinnamon
• ½ cup honey
• ½ cup whole milk
• ¼ cup melted unsalted butter
• 1 large egg
• 2 tbsp finely grated fresh ginger

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp ground ginger, and ½ tsp cinnamon.
3. In another bowl, mix ½ cup honey, ½ cup whole milk, ¼ cup melted butter, 1 large egg, and 2 tbsp fresh ginger until smooth.
4. Gently fold wet ingredients into dry until just combined (don’t overmix). Pour into the prepared pan.
5. Bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The fresh ginger gives this bread a bright, zippy kick that balances the deep sweetness of honey—making it irresistible warm or at room temperature.

Tip: For extra warmth, add a pinch of black pepper to the dry ingredients—it amplifies the ginger’s spice!

Blueberry and Lemon Tea Bread

This tender, citrus-kissed tea bread is studded with juicy blueberries, making it perfect for lazy weekend brunches or afternoon coffee breaks.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• ½ cup buttermilk
• 1 cup fresh blueberries (tossed with 1 tbsp flour)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon zest and ¼ cup lemon juice.
4. Alternately fold the dry ingredients and ½ cup buttermilk into the wet mixture until just combined. Gently fold in blueberries.
5. Pour batter into the pan and bake for 50–55 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a rack.

The magic here? The buttermilk keeps the crumb ultra-moist while the lemon zest adds a sunny brightness to every bite.

Tip: For neat slices, chill the loaf for 30 minutes before cutting.

Carrot and Spice Tea Bread

This warmly spiced tea bread is studded with sweet carrots and delivers cozy vibes with every slice—perfect for lazy weekend breakfasts or afternoon snacking.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 2 large eggs
• ¾ cup packed brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt.
3. In another bowl, beat 2 eggs, ¾ cup brown sugar, ½ cup vegetable oil, and 1 tsp vanilla until smooth. Fold in carrots and walnuts (if using).
4. Gently stir dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
5. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The blend of spices and moist carrots creates a tender crumb that’s just sweet enough—no frosting needed. It’s even better the next day!

Tip: For extra richness, swap half the oil with applesauce or add a handful of raisins to the batter.

Chocolate Chip Tea Bread

This tender, lightly sweet tea bread is studded with melty chocolate chips—perfect for cozy mornings or an afternoon pick-me-up.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• 1 large egg
• ¼ cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease an 8×4-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 ½ tsp baking powder, and ½ tsp salt.
3. In another bowl, whisk ½ cup whole milk, 1 large egg, ¼ cup melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in ¾ cup chocolate chips.
5. Transfer batter to the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean (avoiding melted chips). Cool in pan for 10 minutes before slicing.

The magic here? The bread stays moist for days thanks to the milk-and-butter combo, while the chocolate chips stay gooey. Serve slightly warm for maximum indulgence.

Tip: For extra richness, swap half the milk for sour cream or Greek yogurt.

Pumpkin and Cinnamon Tea Bread

This warmly spiced tea bread is like a hug in loaf form—moist, fragrant, and just sweet enough to pair perfectly with your afternoon coffee or tea.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ⅓ cup water

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
3. In another bowl, beat 1 ½ cups sugar, ½ cup oil, and 2 eggs until smooth. Stir in 1 cup pumpkin puree and ⅓ cup water.
4. Gradually fold dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 60–65 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? The pumpkin keeps this bread incredibly tender for days, while the trio of cinnamon, nutmeg, and cloves adds just the right cozy kick.

Tip: For extra flair, dust the cooled loaf with powdered sugar or drizzle with a simple cinnamon glaze.

Raspberry and Vanilla Tea Bread

This tender, lightly sweet tea bread is studded with juicy raspberries and infused with warm vanilla—perfect for lazy weekend brunches or an afternoon pick-me-up.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup whole milk
• ¼ cup unsalted butter, melted and cooled
• 1 tsp pure vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, beat the egg, then whisk in ½ cup whole milk, ¼ cup melted butter, and 1 tsp vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry mixture until just combined. Carefully fold in raspberries to avoid crushing them.
5. Pour batter into the prepared pan, smooth the top, and sprinkle with 1 tbsp turbinado sugar. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.

The vanilla-scented crumb stays irresistibly moist, while the raspberries add little bursts of tartness—no glaze needed!

Tip: For even distribution, toss the raspberries in 1 tbsp flour before folding them into the batter.

Date and Walnut Tea Bread

This moist, warmly spiced loaf is studded with sweet dates and crunchy walnuts—perfect with a cup of tea or as an afternoon snack.

Ingredients

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, combine chopped dates, boiling water, and 1 tsp baking soda. Let sit for 10 minutes to soften.
3. In a separate bowl, cream together 1/4 cup butter and 3/4 cup brown sugar until fluffy. Beat in 1 egg and 1 tsp vanilla.
4. Whisk together 1 1/2 cups flour, 1/2 tsp salt, and 1/2 tsp cinnamon. Fold into the butter mixture, then stir in the date mixture (including liquid) and 1/2 cup walnuts until just combined.
5. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.

The dates melt into the bread, creating pockets of caramel-like sweetness, while the walnuts add a satisfying crunch. It’s even better the next day!

Tip: For extra richness, swap half the butter with an equal amount of applesauce.

Peach and Almond Tea Bread

This tender, lightly sweet tea bread is studded with juicy peaches and nutty almond flavor—perfect for lazy weekend brunches or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• ⅓ cup melted unsalted butter, cooled
• 1 large egg
• 1 tsp almond extract
• 1 cup diced fresh peaches (about 2 medium)
• ¼ cup sliced almonds

Instructions:

1. Preheat oven to 350°F. Grease an 8×4-inch loaf pan.
2. Whisk together 1 ½ cups flour, ½ cup sugar, 1 ½ tsp baking powder, and ½ tsp salt in a large bowl.
3. In another bowl, mix ½ cup milk, ⅓ cup melted butter, 1 egg, and 1 tsp almond extract until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in diced peaches.
5. Transfer batter to the prepared pan. Sprinkle ¼ cup sliced almonds evenly over the top.
6. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.

The almond extract doubles down on the nutty crunch from the topping, while the peaches keep every bite moist. Tip: For extra peach flavor, toss the diced fruit with 1 tbsp sugar and let sit for 10 minutes before folding into the batter.

Apricot and Ginger Tea Bread

This tender, lightly spiced tea bread is studded with chewy apricots and a warm kick of ginger—perfect for slicing thick and slathering with butter.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger
• ½ cup granulated sugar
• 1 large egg, room temperature
• ½ cup whole milk
• ¼ cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• ¾ cup chopped dried apricots
• 2 tbsp crystallized ginger, finely chopped

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground ginger.
3. In another bowl, beat ½ cup sugar and the egg until pale. Stir in ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla.
4. Fold dry ingredients into the wet mixture until just combined. Gently mix in apricots and crystallized ginger.
5. Pour batter into the prepared pan. Bake for 45–50 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The crystallized ginger adds little bursts of zingy warmth, balancing the apricots’ sweetness beautifully.

Tip: For extra moisture, soak the chopped apricots in hot water for 10 minutes before adding to the batter.

Coconut and Lime Tea Bread

This tropical-inspired tea bread is a sunny twist on classic quick bread, with zesty lime and sweet coconut in every tender slice.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3/4 cup coconut milk
• 1 tbsp lime zest (from about 2 limes)
• 2 tbsp fresh lime juice
• 1/2 cup sweetened shredded coconut

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 3/4 cups flour, 1 tsp baking powder, and 1/2 tsp salt in a bowl.
3. Beat 3/4 cup sugar and 1/2 cup butter until fluffy. Add eggs one at a time, then mix in 3/4 cup coconut milk, 1 tbsp lime zest, and 2 tbsp lime juice.
4. Fold dry ingredients into wet mixture until just combined, then stir in 1/2 cup shredded coconut.
5. Pour batter into prepared pan and bake for 50-55 minutes, until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The lime’s bright acidity cuts through the rich coconut for a perfectly balanced loaf that stays moist for days.

Tip: Toast extra shredded coconut and sprinkle on top before baking for crunch!

Conclusion

With 18 delightful tea bread recipes, there’s something here for every taste and occasion! Whether you prefer classic flavors or adventurous twists, these bakes are perfect for your next afternoon tea. We’d love to hear which one you try—leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow bakers to enjoy. Happy baking!