Strawberry Tea Loaf with Fresh Kiwi Glaze

I have always enjoyed making (and eating) tea breads. They can come in all sizes and even though they are called bread, for most part, I’d say they are cake.

Tea breads are part of the quick bread genre. They are considered quick because they don’t require kneading or rising time. Instead of yeast, usually baking powder or baking soda or a combination of both are used as a leavening agent.

Afternoon tea, the quintessential English custom, was introduced in England by a Duchess in the year 1840. The evening meal in her household was served fashionably late at 8 PM, thus leaving a long period of time between lunch and dinner (supper). The Duchess asked that a tray of tea, bread/butter and cake be brought to her room during the late afternoon. This pause for tea became a fashionable social event. Upper class and society women would change into long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five PM.

This tea loaf, pairs sweet, ripe strawberries with the bright, clean flavor of lemon zest and is topped off with a tangy kiwi glaze. A match made in food heaven.

Print Recipe
Strawberry Tea Loaf with Fresh Kiwi Glaze
Course Brunch, dessert
Course Brunch, dessert
Strawberry Tea Loaf
  1. Preheat oven to 350 F. Grease a 9 X 5-inch loaf pan, line bottom with strip of parchment paper with 2-inch overhang on either end.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt. In a separate bowl, whisk eggs, buttermilk, applesauce, lemon zest & vanilla. Pour egg mixture into dry ingredients. Mix just until incorporated. Fold in prepared strawberries. Scrape batter into pan.
  3. Bake 50-60 minutes, or until cake tested with a toothpick in the center comes out clean. Cool loaf in pan, set on wire rack, 20 minutes before using parchment overhang to lift out loaf. Cool completely on rack. Slice & serve with kiwi glaze.
Kiwi Glaze
  1. In a small saucepan, sprinkle gelatin over the cold water & set aside to soften. Peel the kiwi and blend in a food processor or blender until pureed. Be careful not to over-process as the black seeds will break down & change the color of the puree.
  2. Add the kiwi puree to gelatin mixture. Heat mixture to dissolve gelatin but do not over heat. Continue to stir until dissolved. Keep covered in refrigerator until needed.

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