"It Doesn't Take a Genius" Tea Bread
Kit Cookbook
2 cups all purpose flour 3/4 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup dried fruit
1/2 cup chopped nuts
2 Tbsp freeze dried eggs (plus 3 tablespoons water)
2 Tbsp vegetable oil
1/2 cup unsweetened applesauce
1/2 cup water
Glaze
1 tablespoon Tang drink mix
1/2 cup powdered sugar
1/3 cup water
Preheat oven to 350 degrees. Grease 9x5 loaf pan.
Combine flour, sugar, salt, baking powder and baking soda. Add dried fruit and chopped nuts, stir to coat with the flour mixture.
Mix egg with water to rehydrate. Add oil, water and applesauce. Combine with the flour mixture and stir until just combined. Spoon the batter into the greased pan.
Bake at 350 degrees for 50 minutes or until toothpick comes out clean. Let bread sit for 10 minutes.
Prepare glaze while bread is cooling. Mix Tang, powdered sugar and water. Additional water may be needed depending on the desired thickness of the glaze.
Remove bread from pan and place on cooling rack. Add glaze.
Let cool completely before slicing.
A delightful fruit and nut bread with a hint of orange from a zesty Tang glaze. Yummy as a snack or toasted. This recipe uses three of this year's Featured Ingredients: dried fruit, Tang and dried eggs.