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Fresh Fig and Assam Melody Tea Bread

Jenny TeaChef Level 1

This bread takes advantage of the fresh figs available between August and September. Try to find figs that have been picked and use them the same day for peak flavor.



  • 1 1/2 c. light or dark figs, stemmed and coarsely chopped
  • 2 tsp. Adagio Assam Melody tea leaves
  • 1 c. hot water
  • 1 2/3 c. flour
  • 1/2 c. slivered almonds
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 c. sugar
  • 1/2 c. salad oil
  • 2 eggs
  • optional spread:
  • 8 oz. cream cheese, softened
  • 2 tbsp. brewed Assam Melody Tea
  • 2 tbsp. brown sugar


Brew tea in water and let steep for 10 min. Strain.

Gently combine figs and tea; let stand 15 min. Mix together flour, almonds, cinnamon, nutmeg, baking soda, and salt. In a mixer bowl, beat sugar, oil, and eggs to mix; blend in flour mixture. Drain tea from figs but do not throw away. Gently stir in figs and tea; pour batter into greased loaf pan; bake at °F for 1 hour 15 min. or until bread feels firm when gently pressed in center. Cool in pan 10 min., then invert onto a rack. Bread can be frozen for later use.

For a special treat, make Assam Melody Spread:

Combine 8 oz softened cream cheese, 2 tbsp. double strength Assam Melody tea, and 2 tbsp. brown sugar. Serve with bread.

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