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Spiced Tea Bread with Pluots

Spiced Tea Bred with Pluots

Course Bread, Breakfast, Brunch or Appetizer, Desserts or Breakfast, Snack
Cuisine American
Keyword Tea Bread with Pluots
Author Adapted from "Eating Well" Magazine


  • 1 cup white whole-wheat flour
  • 3/4 cup oat flour
  • 3/4 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 2% milk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1-1/2 cups ripe pluots, diced
  • 2/3 cup walnuts, toasted and coarsely chopped
  • 1 tablespoon demerara sugar


  • Preheat the oven to 350º F. Generously coat a 8.5-by-4.5 inch nonstick loaf pan with cooking spray or butter.
  • In a medium bowl, whisk together the whole wheat flour, oat flour, sugar, baking soda, cinnamon, cardamom, allspice, and salt.
  • In a large wide bowl, whisk together the eggs, milk, butter, and vanilla. Add the dry ingredients in four additions, mixing after each addition. Transfer the mixture to the prepared loaf pan. Sprinkle with the demerara sugar.
  • Bake the bread for 1 hour to 1 hour 10 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • Cool the bread in the pan for 10 minutes. Run a knife around the edges and turn the loaf out on to a wire cooling rack. Cool for 1 hour before cutting and serving.