Peppernut Tea Bread

Dark and delicious, this quick bread features the spices of Russian-Mennonite peppernuts, or spice cookies: star anise, cinnamon, nutmeg, and black pepper. Grind the star anise in a coffee or spice grinder.


1 loaf, 16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 130
Caloriesfromfat 8 %
Fat 1.2 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 28.1 g
Fiber 0.9 g
Cholesterol 27 mg
Iron 0.8 mg
Sodium 198 mg
Calcium 13 mg


1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon grated whole nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground star anise
1/4 teaspoon freshly ground black pepper
1 cup apple butter
1/4 cup sugar
1/4 cup honey
2 large eggs, lightly beaten
1/2 cup golden raisins
2 tablespoons sliced almonds, divided
Cooking spray


Preheat oven to 325°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through pepper) in a large bowl, stirring with a whisk. Add apple butter, sugar, honey, and eggs; stir with a whisk until well combined. Fold in raisins and 1 tablespoon almonds.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle with 1 tablespoon of almonds. Bake at 325° for 35 minutes or until a wooden pick inserted in center comes out clean. Loosen bread from sides of pan using a narrow metal spatula; turn out onto a wire rack; cool.