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    You are in: Home / Australian / Orange Ginger Tea Loaf Recipe
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    Orange Ginger Tea Loaf

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on May 08, 2006

      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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    • on October 05, 2011

      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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    • on March 26, 2009

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

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    • on December 31, 2007

      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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    • on October 01, 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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    • on June 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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    • on May 25, 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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    • on November 24, 2006

      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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    • on April 26, 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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    • on November 27, 2005

      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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    Nutritional Facts for Orange Ginger Tea Loaf

    Serving Size: 1 (985 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2764.7
     
    Calories from Fat 903
    32%
    Total Fat 100.3 g
    154%
    Saturated Fat 19.3 g
    96%
    Cholesterol 389.0 mg
    129%
    Sodium 1833.7 mg
    76%
    Total Carbohydrate 423.6 g
    141%
    Dietary Fiber 11.4 g
    45%
    Sugars 212.6 g
    850%
    Protein 52.8 g
    105%
    Detailed Nutrition Values About Nutrition Info

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