Include in Print View:

Spelt Date and Orange Tea Loaf

Sliced spelt date and orange tea loaf on a wooden board showing moist dark crumb with date pieces and orange zest

This tea loaf is built on a method that's been around for a long time: soaking dried fruit in hot tea so it plumps before it goes into the batter. The result is a loaf that stays moist for days.

Dates bring a caramel-like sweetness, and fresh orange zest keeps the flavour clean and bright. Spelt flour adds a mild nuttiness and a slightly denser crumb than white wheat flour, which suits a tea loaf well.

The batter comes together in one bowl. No mixer needed, no creaming, no fuss. You soak, mix, and bake.

It slices neatly when cool, and it's one of those bakes that genuinely improves overnight as the flavours settle.

Why You'll Love This Recipe

  • One bowl, no mixer, minimal cleanup required.
  • Dates soaked in tea keep every slice moist.
  • Spelt flour adds nutty depth without heaviness.
  • Keeps well for four days, slices better next day.
Dark spelt date loaf batter being spread into a parchment-lined loaf tin before baking

Ingredient Notes

  • Wholemeal spelt flour: Wholemeal spelt gives the loaf a nuttier flavour and more fibre. White spelt flour works too and produces a slightly lighter crumb. Don't substitute plain wheat flour one-for-one - spelt absorbs liquid differently.
  • Medjool dates: Medjool dates are softer and sweeter, which makes them easier to chop and they dissolve slightly into the batter. Dried pitted dates work fine but chop them smaller and soak them a few minutes longer.
  • Strong black tea: Use a strongly brewed black tea like Assam or English Breakfast. The tannins balance the sweetness of the dates. Earl Grey adds a floral note that works well with the orange.
  • Orange zest: Use the zest of one large unwaxed orange for the best flavour. If you only have waxed oranges, scrub the skin well with hot water first before zesting.
  • Light muscovado sugar: Muscovado adds a mild molasses note that complements the dates. Light brown sugar is a straightforward swap. For a less sweet loaf, reduce by 20 g.
  • Egg: One large egg binds the loaf. For an egg-free version, use a flax egg: 1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes.
  • Baking powder: Check it's fresh - spelt batters are denser than standard cake batters, so the lift matters. If your baking powder is more than six months open, replace it.
  • Butter: Melted butter keeps the method simple and the crumb tender. Coconut oil or a neutral vegetable oil work if you need a dairy-free loaf.
Two slices of spelt date and orange tea loaf on a white plate served with a cup of black tea
Prep Time 20 mins
Cook Time 55 mins
Rest Time 60 mins
Total Time 2 hrs 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 170  C
Servings: 10
Estimated Cost: 0.55
Calories: 215
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), Dairy-free option available, High Fiber, Vegetarian
Description

Soaking the dates in hot tea before mixing is what keeps this loaf soft and naturally sweet without relying on refined sugar. Spelt flour gives the crumb a slightly nutty depth that plain flour just doesn't.

Ingredients
  • 200 g pitted Medjool dates, roughly chopped (dried dates work too, chop smaller)
  • 200 ml strong black tea, freshly brewed and hot (Assam or English Breakfast)
  • 250 g wholemeal spelt flour
  • 2 tsp baking powder (ensure it's fresh)
  • 80 g light muscovado sugar (or light brown sugar)
  • 1 large egg (at room temperature)
  • 60 g unsalted butter, melted and cooled slightly (or coconut oil for dairy-free)
  • 1 large orange, zest only (unwaxed preferred)
  • 1 pinch pinch of fine sea salt
Instructions
  1. 1
    Heat the oven to 170 C / 340 F. Grease a 900 g (2 lb) loaf tin and line it with baking parchment, leaving an overhang on the long sides for easy lifting.
  2. 2
    Place the chopped dates in a large mixing bowl. Pour the hot tea over them and stir briefly. Leave to soak for 15 minutes until the dates are soft and the tea has cooled to lukewarm.
  3. 3
    Add the sugar, melted butter, egg, and orange zest to the bowl with the soaked dates and tea. Stir until the sugar dissolves and everything is evenly combined.
  4. 4
    Add the spelt flour, baking powder, and salt. Fold gently with a spatula until just combined and no dry flour remains. The batter will be thick and slightly rough-looking - that's correct.
  5. 5
    Pour the batter into the prepared tin and spread it level with the back of a spoon.
  6. 6
    Bake for 50-55 minutes until the top is deep golden brown and a skewer inserted into the centre comes out clean.
  7. 7
    Cool in the tin for 10 minutes, then lift out using the parchment and transfer to a wire rack. Cool completely for at least 1 hour before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 215kcal
% Daily Value *
Total Fat 6g10%
Saturated Fat 3g15%
Cholesterol 30mg10%
Sodium 95mg4%
Potassium 220mg7%
Total Carbohydrate 37g13%
Dietary Fiber 4g16%
Sugars 18g
Protein 5g10%
Vitamin A 160 IU
Vitamin C 3 mg
Calcium 55 mg
Iron 2 mg
Vitamin D 8 IU
Vitamin E 0.5 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 18 mcg
Vitamin B12 0.1 mcg
Phosphorus 130 mg
Magnesium 38 mg
Zinc 1.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Soak dates in hot tea for at least 15 minutes before mixing into the batter.
  • Do not overmix once spelt flour is added - fold gently to keep the crumb open.
  • Cool the loaf on a wire rack for at least 1 hour before slicing.
  • For deeper orange flavour, add 1 tbsp fresh orange juice along with the zest.
  • If the top browns too fast, lay a loose piece of foil over it after 35 minutes.
Keywords: spelt date and orange tea loaf, spelt fruit loaf, date and orange loaf cake, spelt tea bread, wholegrain tea loaf

Equipment

  • 900 g (2 lb) loaf tin
  • large mixing bowl
  • fine grater or microplane for zesting
  • wooden spoon or silicone spatula
  • wire cooling rack
  • thin metal skewer

Tips

  • Soak the chopped dates in hot tea for at least 15 minutes so they soften fully before mixing.
  • Zest the orange before juicing it - it's much easier to grip and grate when the fruit is whole.
  • Fold the spelt flour into the wet ingredients until just combined - overmixing makes the crumb tight.
  • Test doneness by inserting a skewer into the centre; it should come out clean with no wet batter.
  • Cool the loaf completely on a wire rack before slicing - cutting it warm causes the crumb to compress.

Variations

  • Swap dates for prunes and use lemon zest instead of orange for a sharper, less sweet loaf.
  • Add 50 g chopped walnuts or pecans to the batter for crunch and a richer, nuttier flavour.
  • Stir in 1 tsp mixed spice and a pinch of cinnamon for a spiced version that suits autumn baking.

Storage and Reheating

Wrap the cooled loaf tightly in beeswax wrap or clingfilm and store at room temperature for up to 4 days. The texture improves after the first day as the crumb settles.

For longer storage, slice the loaf, wrap individual slices, and freeze for up to 2 months. Defrost at room temperature for about an hour or toast from frozen.

Don't refrigerate the loaf - cold air dries out the crumb faster than leaving it at room temperature.

Serving Suggestions

Serve slices at room temperature with a thin spread of butter or a scrape of almond butter. A cup of strong Assam tea alongside keeps the pairing simple and classic.

For a slightly more substantial afternoon snack, top a slice with a spoonful of ricotta and a drizzle of honey. The creaminess balances the dense, sweet crumb well.

This loaf also works as part of a brunch spread alongside fresh fruit and soft cheese. It holds its shape when sliced thin, so it's easy to plate neatly.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-date-and-orange-tea-loaf/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!