10 Reviews

I just baked this and it smells delicious! If it tastes anything like it smells, then I'm in for a treat! I used butter instead of margarine, I cut the ginger down to 1/2 tsp. (I'm not a big ginger fan) and used about 1 Tbsp. of orange rind. I also used fresh squeezed OJ and also threw in a handful of saltanas and raisins. I had to cook it for an extra 15 minutes. Can't wait to try it! Thanks! :D

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CulinaryQueen May 08, 2006

We love this type of bread/cake and this is no exception. For taste bud reasons we prefer to use butter and also added more orange rind. Lovely little cutting cake so thank you for a good addition to my files.

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waynejohn1234 October 05, 2011

This turned out to be easy to make and also delicious to eat! A keeper.

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Sunshine #6 March 26, 2009

Very nice flavor and texture. Like others, I had to bake a bit longer than stated (10-15 min). Thanks, Jewelies, for sharing your New Zealand recipe.

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ladyfingers December 31, 2007

Really loved this loaf, it was light and had great orange flavor. I would increase the ginger next I make it due to my own preference and may add 1/4 cup more nuts.

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kelly in TO October 01, 2007

Oh my, oh my! This is DIVINE!!! The orange flavor is very subtle, I had to cook it an extra 10 minutes as one other reviewer had to do. I think this would be great with a sweet glaze to go with it. Highly, highly recommend this recipe to everyone!

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Mama_Jennie June 01, 2007

The ginger combines with the orange and nuts to make a fantastic bread. I used 1/2 sugar and 1/2 Splenda, butter for the margarine and chopped pecans. This is delicious. Made for ZWTIII.

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PaulaG May 25, 2007

This is a delicious citrusy loaf with a hint of ginger, I used butter in place of the margarine. The loaf was lovely and buttery and tastes great. Thanks Jewelies.

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Evie* November 24, 2006

Jewelies this is a great tea loaf. I loved the texture and the flavour, it was moist, tender and citrusy. With a nice warmth from the ginger. My dh is allergic to nuts so I substituted with sliced candied ginger. It worked well. I will be making this again and again. Thanks for sharing.

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Baby Kato April 26, 2006

This is easy to prepare although mine took longer than 45 minutes to cook. Predictably, the milk curdled when I added the orange juice, but was fine once it was incorporated into the batter. The loaf is moist and citrusy, with the warmth of ginger. Thanks for the recipe.

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Cat R. November 27, 2005
Orange Ginger Tea Loaf