This is a recipe for a very moist and tasty tea bread, and the great thing about it is that itâ€™s low-fat!. The only fat it contains is from the pecan nuts. There is one problem I have with this tea bread: that I eat a lot of it. I take a slice and think: mmm…and then I take another…and another. Already ate 10 slices since yesterday evening…but whoâ€™s counting 😉
Also great about this tea bread that it barely takes time it takes to prepare. Baking time is quite long though.
250 (9 oz) self-raising flour, sifted
150 g (5 Â½ oz) golden sugar or ‘lichtbruine basterdsuiker’
1 tbs cinnamon (yes 1 tablespoon)
300 ml (10 fl. oz) low-fat yoghurt
150 g (5 Â½ oz) orange marmalade
40 g (1 Â½ oz) pecan nuts
1 Â½ tbs apricot jam (smooth)
Preheat the oven at 160ÂºC. Butter a loaf tin.
Mix the flour, sugar and the cinnamon. Add the marmalade and yoghurt and mix until well blended.
Spoon into prepared loaf tin and smooth top with the back of a spoon. Sprinkle the pecan nuts over the top. Bake for about 1 Â¼ hour. Let the tea bread cool for 10 minutes in the tin. Heat the apricot jam. Turn the bread out of the tin and brush the jam over the still warm tea bread. Allow to cool.
1 slice – 170 kcal
100 g – 250 kcal
carbohydrate 48 g – protein 5 g – fat 3 g (saturated fat 0 g) – fibre 1 g