Hostess Tea Loaf
- Yield 12 servings
- Prep 25 mins
- Cook 45 mins
- 1 -- 15.6-ounce package cranberry (or oat bran) bread mix
- 1 cup water
- 2 tablespoons water
- 1 -- egg
- 1 cup (4 ounces) shredded Gjetost cheese
- 1/2 cup finely chopped pitted California Ripe Olives (rinse and pat dry before chopping)
- 1/2 cup raisins
- 1/2 cup chopped California walnuts
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.
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.
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.
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.