
Makes Two 8 X 4 inch loaves
2 sticks unsalted butter, room temperature
2 cups Ginger Sugar
4 large eggs, room temperature
1 teaspoon vanilla
1/4 teaspoon pure almond extract
1 1/3 cups grated zucchini
1 cup grated carrot
1 cup sweetened flaked coconut
1 cup chopped, toasted walnuts
3/4 cup golden raisins
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 cup buttermilk
4. Bake the tea bread at 325 degrees for 60 to 70 minutes or until a cake tester comes out clean. Remove the pans from the oven. Cool in the pan on a wire rack for 10 minutes. Remove the tea loaves from the baking pans and leave them on the wire rack until cool. Slice and serve plain or top with softened cream cheese or soft butter.
Recipe ©Sally James Mathis
Photography © Taylor Mathis
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