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.

Yield: 1 loaf, 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 8%
  • Fat: 1.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 28.1g
  • Fiber: 0.9g
  • Cholesterol: 27mg
  • Iron: 0.8mg
  • Sodium: 198mg
  • Calcium: 13mg


  • 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


  1. Preheat oven to 325°.
  2. 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.
  3. 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.
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