Ginger-apple tea bread

Total Time
1 hr
0 min
1 hr
Lemon, cinnamon, ginger and apples lend great flavor to this traditional English cake-like bread. This fruity bread remains wonderfully fresh and flavorful for up to one week. It tastes scrumptious straight out of the oven, but you can also serve it toasted or at room temperature. You can serve it plain or with a bit of butter or cream cheese spread on top. The sweet Fuji apples hold their shape well, but Jonathan, Gala, or Rome would be a good choice too. Select good-sized apples; you’ll need about 1 cup chopped for the recipe.



2 small, Fuji


1 item(s), large, large

Fresh lemon juice

2 tsp

All-purpose flour

2 cup(s)


1 cup(s)

Baking powder

1¼ tsp

Ground ginger

1 tsp

Ground cinnamon

¾ cup(s)

Sea salt

½ tsp

Fat free skim milk

1 cup(s)

Vegetable oil

2 Tbsp


  1. Preheat the oven to 375°F; lightly spray a 5 x 9-inch loaf pan with nonstick spray. In a small bowl combine the apples and lemon juice. In a medium bowl whisk the flour, sugar, baking powder, ginger, cinnamon, and salt. In a large bowl, whisk the egg until frothy, then whisk in the milk and oil. Stir in the apples, then add the flour mixture and stir until just blended (do not overmix). Pour into the loaf pan. Bake until the loaf is golden and a toothpick inserted into the center of the bread comes out clean, 55–60 minutes. Remove from the pan and cool on a wire rack.