teabread

teabread

(ˈtiːˌbrɛd)
n
1. (Cookery) a loaf-shaped cake that contains dried fruit which has been steeped in cold tea before baking: served sliced and buttered
2. (Cookery) any of a variety of loaf-shaped, usually light, cakes: banana teabread.
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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Essentially it's a yeasted teabread, baked with a sweet honey glaze crammed with toasted almonds, sandwiched around a rich vanilla cream.
The first subgroup of puddings and starchy snacks contributes towards micronutrient intakes as well as small amounts of fat and sugar as foods in this subgroup are based on flour, fruit, eggs, milk and nuts eg, apple crumble, scones and teabread. The second subgroup of sauces and spreads are recommended in very small amounts but enhance meals by making them more palatable and enjoyable.
Teabread will keep in an airtight container for up to 1 week.
Jenni's Vintage Teabread By Jenni Bayliss RETRO is all the rage at the moment, so why not serve up a classic tea with hot buttered crumpets, scones and jam and a slice of delicious teabread.
Dishes include Cotherstone Cheese souffle with a light chive cream from the Rose & Crown, and Weardale Teabread from the Durham Dales Centre Tea Room in Stanhope.
Pour into a 450g (1lb) greased loaf tin and bake at gas mark four, 350degF, 180degC for 45 minutes or until a skewer pushed into the teabread comes out clean.
Some banana and walnut teabread from the Ivy Cottage bakery, Matlock, was carefully added to the shopping bag came, while from Lime Tree Pantry, in Ollerton, I bought two delicious six-inch pies for the freezer - game with red wine and salmon and broccoli.
Thereafter, you can go on to scones, teabread, or biscuits, with a glorious cake or cakes as a final treat.'
For our pounds 12 we were each served a cup of coffee, a small section of French bread, a wee pot of jam and what seemed to be a bit of teabread with the icing licked off.
The recipe collection, which includes main meal savoury dishes, starters and sweets such as ginger fruit teabread and warm apricot dessert with brandy and cream, was co-ordinated by Steve Garrett, founder and chairman of the popular Riverside Market held on Fitzhamon Embankment every Sunday from 10am to 2pm.