Home » Recipes » Fat Free Yorkshire Tea Loaf

An easy recipe and unlike conventional bread recipes it contains no yeast or fuss. Moist and fruity whilst remaining surprising light. If you prepare ahead it’s a lovely addition to an afternoon cup of Yorkshire tea, or if like me you enjoy a tasty and aromatic coffee, a slice of Yorkshire Tea Loaf goes perfectly well with your cup of Joe!

I like to use this loaf as a picnic food, a breakfast slice on the go or packed as a hiking snack. Tasty, fat free and if you choose can also be sugar free, a handy recipe to remember for any occasion and any time of year.

When I bake this recipe I often omit the sugar as the sweetness of the mixed fruit for me is enough but if you prefer a sweeter treat follow the original recipe. Yorkshire Tea Loaf is more like a Fruit Tea cake but slices like a loaf. Easy-peasy to make but needs an overnight preparation.


A generous mug of black tea. Yorkshire tea, Earl Grey, or Fruity Herbal Tea. My personal favourite is a fruity berry tea.

260g /9oz Self raising Flour

350g/12oz Mixed dried fruit

2 Medium free range eggs

100g/ 3oz light brown sugar

1 teaspoon mixed spice. Optional

1 X 2lb loaf tin or 2 X 1lb loaf tins

greaseproof paper for lining the baking tins


Preparation starts with soaking the mixed fruit overnight.

Measure the mixed fruit and set aside in a bowl. Make a very large mug of tea in whichever variety suits your taste buds. (No milk or sugar of course.)

Pour over the mixed fruit in the bowl and leave soaking overnight, covered at room temperature.

On the following day preheat the oven to gas mark 4. 160 c fan assisted electric.

Grease and line a 2lb loaf tin.

Sieve the flour into a mixing bowl and add spices if you are using them. My preference is to make without the spice.

Remove the tea bag from the mixed fruit if you have not done so already. Add the brown sugar to the mixed fruit and tea liquid, (The infused tea adds to the flavour, colour and moistness.) then mix in the eggs and finally the self-raising flour. I usually use a wooden spoon to mix the ingredients thoroughly together.

Pour into a prepared 2lb loaf tin or into two 1lb loaf tins if you prefer and into a pre-heated oven for roughly an hour depending on your oven, or if using 2 tins bake for 40 mins, test the loaf by gently inserting a skewer into the centre and if it comes out clean, the loaf is cooked.

Leave to cool in the loaf tin, this will ensure the loaf comes out of the tin easier as it gentle shrinks away from the tin sides.

I do hope you try this tasty, easy recipe for yourself and enjoy your own Yorkshire Tea loaf. Don’t forget to experiment with different tea styles and try with or without sugar as you please. Enjoy with friends, with tea with a roast coffee, any way your taste buds desire. Let’s get baking!

Yorkshire Tea Loaf

3.6/5 (217 Reviews)

9 thoughts on “Fat Free Yorkshire Tea Loaf”

  1. Annette podmore

    Hi. My mum’s type 1 diabetic so I’ve made her the fat free Yorkshire tea loaf. I’ve made it without the sugar and she really loves it. She love it that much that I am making at least 2 aweek. The good thing is it doesn’t interfere with her diabetes . I’ve also made it and put walnuts in it and I must say it’s really lovely. Thanks for the recipe it’s great.

    1. Janine Moore

      The tea loaf can be frozen, wrap well in greaseproof paper and put in a freezable container. It will keep for up to 3 months. Defrost at room temperature before serving
      I hope this helps.

      all the best, Janine

    2. Janine Moore

      Hi Annette,

      I’m so glad the recipe has been so loved, I especially like your modifications. It’s a recipe that can be easily changed, I enjoy the sugar free option too and use what’s available to me, different fruit or nut combinations. Don’t forget to freeze it if you want to. wrap well or put in a freezable container, it will last up to 3 months. Defrost at room temperature before serving. Thank you for the lovely feedback.
      All the best

  2. Janine Moore

    Hi Jennie,
    Thank you very much for your positive feedback, it’s quite an easy bake with options for variation. I’m glad you’re enjoying it.
    Best regards,

      1. Janine Moore

        The tea loaf can be frozen, wrap well in greaseproof paper and put in a freezable container. It will keep for up to 3 months. Defrost at room temperature before serving
        I hope this helps.

        all the best, Janine

  3. Enjoy this tea loaf as part of my low fat diet. Never usually make cakes – I am not a good cook but this one is so easy and always successful. Delicious too! I add extra spice.

  4. I used to make a tea loaf housings mug for residents with margarine but this recipe sounds good without fat. I also like to drink fruit and herbal read so having them in my cupboard I can easily make this cake. Margaret Barrell

    1. Janine Moore

      Hi, Margaret
      I’m so glad you like this recipe, there’s plenty of options to modify the variety of tra and spices. I hope you enjoy it.
      All the best, Janine

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