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5
from 1 vote
Sugar Free Chocolate, Cranberry and Walnut Tea Bread
The loaf had a beautiful crumb, a great crust, sliced well and tasted wonderful.
Prep Time
35
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
35
minutes
mins
Course:
Dessert, Picnic, Pudding, Snack
Cuisine:
English
Diet:
Dairy Free, Low Fat, Vegan, Vegetarian
Other:
Freezes Well
Servings:
20
slices
Calories:
94
kcal
Author:
Thrifty Lesley
Cost:
6p
Equipment
sieve
mixing bowl
large mixing spoon
2lb loaf tin
silicone brush
wire cooling rack
Ingredients
Serves 4
420
g
flour
value, self raising, 45p/1.5kg, 13p
2
tsps
baking powder
5p
½
tsp
salt
25
g
cocoa
250g/ £1.39, 14p
50
g
cranberries
dried, £1/100g, 50p
40
g
walnuts
chopped, £1.09/100g, 44p
420
ml
water
sparkling, 17p/2 litres, 4p
Metric
-
US Customary
Instructions
Sieve the flour, cocoa, baking powder, salt together. Make sure they are well mixed.
Mix in the fruit and nuts.
Grease a 2lb loaf tin thoroughly.
Add the sparkling water to the flour mix and mix just enough to incorporate, like a muffin. The water will fizz enthusiastically.
Tip the mix into the prepared tin and leave on one side for half an hour. Don’t nudge or knock the tin in this time, it will rise a bit.
Click here to start a 30 minute timer
After 20 minutes, heat the oven to 180C fan, 200C conventional, 400F, gas mark 6.
When the half hour is up, gently put the bread in the oven and bake for 40 minutes.
Click here to start a 40 minute timer
Tip out of the tin and put back in the oven for a further 20 minutes.
Click here to start a 20 minute timer
Cool on a wire rack.
Leave until completely cold, then slice. Freeze any not eaten on the same day to keep it fresh.
Notes
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Nutrition
Calories:
94
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
60
mg
|
Potassium:
93
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin C:
1
mg
|
Calcium:
25
mg
|
Iron:
1
mg