You are here: Home » Recipes » Hostess Tea Loaf Hostess Tea Loaf Recipe by California Walnut Board Yield 12 servings Prep 25 mins Cook 45 mins PrintEmail Ingredients 1 -- 15.6-ounce package cranberry (or oat bran) bread mix1 cup water2 tablespoons water1 -- egg1 cup (4 ounces) shredded Gjetost cheese1/2 cup finely chopped pitted California Ripe Olives (rinse and pat dry before chopping)1/2 cup raisins1/2 cup chopped California walnuts Instructions 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.