About the Recipe
To craft this bread, the first and most critical step is to steep a robust cup of Earl Grey tea – the longer infusion allows the unique floral and citrus accents of the tea to fully develop and permeate throughout the bread. The tea is then combined with flour, sugar, and baking powder to create a light and fluffy texture, while butter or a neutral oil adds moisture and richness. Many variations of this recipe incorporate dried fruits, such as apricots or raisins, which are often soaked in the brewed tea to enhance their flavor and juiciness.
The batter is generally mixed with a touch of vanilla extract and sometimes lemon or orange zest, further complementing the underlying bergamot aroma of the Earl Grey tea. Once baked to a golden brown, the bread boasts a tender crumb with a sturdy crust, offering a balance of sweet and fragrant notes with every bite.
Often enjoyed plain or with a light spread of butter, classic Earl Grey Tea Bread pairs beautifully with a cup of freshly brewed tea, making it an ideal accompaniment for a sophisticated yet cozy tea experience. Its elegant flavor profile and versatile nature also make it a thoughtful homemade gift or a delightful addition to any brunch spread.
Ingredients
INGREDIENTS
2 single-serving Earl Grey tea bags
1 1/4 cups boiling water 2 cups prunes, quartered
2 large eggs
1/2 cup plus 2 tablespoons loosely packed light brown sugar
1 1/2 teaspoons orange zest 2 1/2 cups all-purpose flour (about 10 5/3 ounces)
2 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
unsalted or salted butter and flaky sea salt, for serving
Preparation
INSTRUCTIONS
1 Preheat oven to 350F. Line a 9- x 5-inch loaf pan with parchment paper. Add tea bags to 1 1/4 cups boiling water and let steep 10 minutes. Discard tea bags. Add prunes; let stand until some tea is absorbed and prunes are softened, about 10 minutes.
2 Whisk together eggs in a large bowl until thoroughly blended; slowly stir in tea and soaked prunes. Stir in brown sugar and orange zest until just combined.
3 Add flour, baking powder, and fine sea salt to tea mixture Using a rubber spatula, gently fold until no streaks of dry flour remain.
4 Pour batter into prepared loaf pan and bake in preheated oven until a wooden skewer inserted in center comes out clean, 1 hour ta 1 hour and 10 minutes. Let cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack, about 1 hour and 30 minutes.
5 Cut loaf into thin slices and lightly toast in a toaster or dry skillet. Spread generously with butter and sprinkle with flaky sea salt.