Sticky Spiced Teabread ~ Bread Machine Recipe

This English Tea Bread is traditionally served in slices and spread with butter, but is equally delicious on its own or spread with a dairy free alternative.  Some variations include adding currents or sultanas soaked in tea.

Makes 1 loaf and serves 8


115g (4 oz / 2/3 cup) golden castor sugar or light brown sugar
85g (3 oz) dairy-free spread
115g (4 oz / 1/3 cup) golden syrup or light corn syrup
55g (2 oz / 1/4 cup) black treacle
225g (8 oz / 1 1/2 cups) gluten-free flour
1 x 5ml spoon (1 teaspoon) gluten-free baking powder
1/4  x 5ml spoon (1/4 teaspoon) xanthan gum
2 x 5ml spoons (2 teaspoons) ground mixed spice
1 1/2 x 5ml spoons (1 1/2 teaspoons) ground ginger
a pinch of salt
1/2 x 5ml spoon (1/2 teaspoon) vanilla extract
1 egg, beaten
150ml (1/4 pint / 2/3 cup) dairy-free milk or cold black tea

What to do:
  1. Take the kneading blades out of your bread-machine pan.  lightly oil the pan and line with baking parchment.
  2. In a medium bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum, ground mixed spice, ground ginger and the pinch of salt.  Make a well in the centre.
  3. Place the sugar, dairy-free spread, golden syrup and black treacle in a saucepan.  Melt over a very low heat, stirring with a wooden spoon.  Aallow to cool slightly.
  4. Beat together the egg and milk (or black tea) and pour into the well in your bowl of dry ingredients, followed by the cooled syrup mixture.
  5. Beat together with a wooden spoon until well mixed, or use a hand-held electric mixer for 1-2 minutes.
  6. Pour the mixture into your bread pan.  Choose the 'bake-only' setting for 60 minutes, then press 'Start.'
  7. When ready, open the lid and leave to cool for 5 minutes in the machine.
  8. Turn out on to a cooling rack.
  9. Serve slices warm or cold.