Thursday, September 8, 2011

TIME FOR HARVEST OATMEAL TEA BREAD



September 23 marks the official day that autumn begins.  We all look forward to cooler weather in the fall which makes baking so much more pleasurable.


Last week, as I was flipping through some older Victoria magazines, I came across the November 1997 10th anniversary edition.  I saw this recipe for Harvest Oatmeal Tea Bread so I decided to bake it for today.






The recipe follows at the bottom and includes dried apricots, raisins and dried cranberries for beautiful color and cognac for flavor.  This is very pretty tea bread for your Afternoon Tea Menu!







Fall is such a fun time to make special foods that reflect the season and the smell in the air!  These are the days we wish we could hold on to forever.  This week we are having cooler weather and rain which means we will have snow on Pikes Peak at 14,000 feet. It is just a matter of days before the aspens begin to change color. Let's enjoy every day and enjoy baking again!













Harvest Oatmeal Tea Bread:


You will need: 3/4 cup unsalted butter, 3/4 cup granulated sugar, 3 large eggs, 1 1/4 cups boiling water, 1 cup old fashioned oatmeal, uncooked, 1 cup of sifted flour, 1 tsp baking soda,  1/2 tsp ground cinnamon,  1/4 tsp ground nutmeg, 1/4 tsp salt, 1/2 cup dried chopped apricots, 1/2 cu dark raisins, 1/2 cup craisins, 4 Tb cognac (you could also add nuts if desired)


Preheat the oven to 350 degrees.  In a medium sized bowl, cream the butter and the sugar and mix in the eggs one at a time until fluffy.
Boil water and add oatmeal and stir setting aside.


In a large bowl, mix flour, baking soda spices and salt.  Add the dried fruits to this mixture.
Add the cognac and the creamed butter mixture to the dry components.


Fold the oatmeal into this mixture.
Now pour into a greased and floured bread pan 5 x 9 and bake for 30 minutes at 350 degrees.  Next, turn the oven down to 325 degrees for an additional 45 minutes and check with a toothpick. Lately, I have been using wooden skewers instead of toothpicks and I like that!  It works well. Turn out of pan while warm!


Happy baking!



9 comments:

Kathryn Ross said...

Hmmm . . . I only bake with gluten free oat flour that I mill myself so I always have oatmeal bread with my tea - but I like the addition of chopped apricots - may have to try that! Adds great fall color! Thanks for the inspiration today, Bernideen!
Joy!
Miss Kathy

Shirley said...

Oh My..I will have to pull this copy and try my best to make this. Yours looks so yummy!!! I'm now following as I should have long ago..please excuse my manners...
Enjoy time..

From the Kitchen said...

This bread does say "fall". It looks moist and delicious. I don't have to print out your recipe because I still have that issue of Victoria. How does one let them go?

Best,
Bonnie

Karen said...

I'm enjoying your fall posts, Bernideen. LOVE the new photo in your header, too!

Lady Linda said...

Oh Bernideen...I am LONGING for fall! love your post and the recipe looks divine! Thanks for sharing.
Love, Linda

Johanna said...

Hi bernideen,
what a nice fall start with this yummy Harvest Oatmeal Tea Bread. Thank you for the delicious recipe. It is always interesting to visit you. You are so inspiring.
Best greetings, Johanna

Kathy said...

Wow! This bread looks and sounds marvelous! I love your fall setting - I had to take a double take - I think I have those napkins or one's very similar. I was checking off in my mind if I had all the ingredients, I think I might! It is fun to find great things in Victoria! So inspiring! Thank you for sharing this inspiring post with A Return to Loveliness!
God Bless,
Kathy

Lavender Cottage said...

Hi Bernideen
This tea loaf looks delicious and does capture the essence of fall with the ingredients. I'll add it to my collection and try it for sure.
I hope to join you for tea in the garden tomorrow but we're having intermittent internet service and a techie can't come until Sat. afternoon. :-(
Have a lovely weekend.
Judith

Angela McRae said...

I do have that issue, so thank you for encouraging me to pull it out again! I love the look of the dried apricots in this bread!