Guinness Loaf

A little experiment of mine – Guinness Loaf.  My Yorkshire Tea Loaves are a favourite, succulent and moist, I thought I should experiment with other flavours.


350 g Dried fruit. Consisting of Figs, Dates, Prunes and Sultanas

330 ml Bottle of Guinness

2 Eggs Beaten

270g Self Raising Flour

200g Light Soft Brown Sugar


Add the Guinness to the mixed dried fruit, cover and leave overnight to allow all the goodness of the Guinness to soak into the fruits.

In the morning, preheat the oven to 160 deg Fan assisted electric oven and line two 1lb loaf tins with Baking Parchment.

Mix the fruits and Guinness with two beaten eggs, add the sugar and  flour, mix thoroughly.

Pour into the 1lb Loaf Tins and bake for 40 – 50 mins. Testing with a skewer that the loaves are cooked evenly.

Leave in the tins until completely cooled, then remove from the loaf tins and wrap in more baking parchment and keep in an Airtight container.

Alternative: Use any combination of Mixed Dried Fruit, such as Sultanas, Raisins and Currants

Taste verdict:

Light, moist, fruity. Not too heavy taste of Guinness, but the taste is definitely there. Slight texture to a light Malt Loaf. Will be interesting to see what the taste and texture is like after a day or two of keeping wrapped and in an airtight tin.

Additional notes 6th June 2011

Since I started making this Loaf it’s now become a regular favourite at The Secret Tea Room. These are my alternatives.

I always use mixed dried fruit in the above recipe.

When I make Earl Grey Tea Loaves I soak the Mixed dried fruit in 350 ml Earl Grey Leaf Tea. I also add about 1 tsp Mixed Spice to the dry ingredients.

If you use a mix of Dark and Light Muscavado Sugar you get a much richer colour and Flavour.


5 thoughts on “Guinness Loaf

  1. That looks fab. Can I just ask a tealoaf question – does anyone else butter their slices? Or is a weird family thing we have, Pete looked at me like a lunatic when I buttered a slice of it in front of him once!

    • We Yorkshire folk understand that, Butter is perfect on a slice of Tea Loaf and even better still with Crumbly Cheese.
      Add the two together and you have the perfect accompaniment to a Homemade Yorkshire Tea Loaf.

  2. When recently asked the difference between a fruit loaf and a fruit cake, I came to the conclusion that loaves are for buttering, and cakes are for eating as is!
    Have already got a recipe for Guinness Fruit Cake , but this sounds a great alternative!

    • I believe one of the reasons for calling a Tea Loaf a loaf is due to the Sugar on Tax in 1764. Bread and Loaves didn’t contain much sugar so was therefore not taxable, however, cakes containing lots of sugar were. Therefore the Tea Loaf, containing lots of sugar has remained a loaf to avoid being taxed even though it’s technically a cake. And because of the shape of the Tea Loaf it’s perfect for buttering if you wish to do so.

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