Hostess Tea Loaf

  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 45 mins


1-- 15.6-ounce package cranberry (or oat bran) bread mix
1cup water
2tablespoons water
1-- egg
1cup (4 ounces) shredded Gjetost cheese
1/2cup finely chopped pitted California Ripe Olives (rinse and pat dry before chopping)
1/2cup raisins
1/2cup chopped California walnuts


  1. Grease and flour (or line with parchment paper) bottom of one 9×5 – or 8×4-inch pan.  OR use two 6-1/2×2-1/2-inch pans OR four 4×2-inch pans.

  2. Preheat oven to 350F.  Prepare cranberry bread mix according to directions (adding water and egg).  Fold in remaining (4) ingredients – makes a scant 4 cups batter.

  3. Spoon batter into prepared pan(s):  in each of 2 pans, use scant 2 cups batter;  in each of 4 pans, a scant 1 cup.

  4. Bake according to directions – 45-55 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Wrap and refrigerate or freeze.

Optional:  Use additional sliced olives, walnuts and shredded Gjetost to decorate top before baking.

Variation:  When cool, pipe white icing in a lattice pattern on top.  Let set before packaging as gifts.


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