Tea Bread
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.
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.
Notes
Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
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