Tea Bread

Tea Bread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 208.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Bread
Cuisine American
Servings 16 servings

Equipment

  • Oven
  • Loaf Pan (5x9 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 tablespoons vegetable oil
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Flavoring Option
  • 1 cup Addition 1 Option
  • ½ cup Addition 2 Option

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Flavoring - Use 1 Item

  • 2 teaspoons orange peel, grated
  • 1 teaspoon lemon peel, grated
  • 1 teaspoon ground cinnamon

Addition 1 - Use 1 Item

  • cranberries, chopped
  • dried apricots, chopped
  • carrots, shredded

Addition 2 - Use 1 Item

  • walnuts, chopped
  • toasted flaked coconut
  • raisins

Instructions
 

  • Preheat your oven to 180° C (350° F) and grease the 5x9 loaf pan with butter or cooking spray.
  • In a medium mixing bowl, add the Soup Option, sugars, oil, and egg. Mix together.
  • Add the flour, baking powder, and Favoring Option. Stir until just moistened.
  • Stir in Addition 1 and Addition 2 Options.
  • Turn batter into the prepared loaf pan.
  • Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 10 minutes.
  • Turn out from pan and cool on a rack.
  • Slice, serve, and enjoy.

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