Apricot Tea Bread is one of my all-time cake tin favourites. It’s really simple to make you just need to plan ahead to soak the dried fruit in advance, then mix in the other ingredients and pop it into the oven. The resulting cake is sweet and moist and delicious, it even gets better if you wrap it in foil and keep it for a day or two.
I do not remember a time when I did not love the taste of dried apricots. However, it is only relatively recently that the soft, plump ready to eat apricots we know and love have become available. The apricots I remember from my childhood and teens were hard and dry, that is until you soaked them in hot tea which they soaked up eagerly, turning into a luscious sweet treat.
You will notice that I have used a variety of dried fruits in my Apricot Tea Bread, it is a very adaptable recipe and it’s nice to include some raisins, sultanas or, in this case, a mixture of dried cranberries and dried cherries. If you want to keep it simple, then you can use only dried apricots, cut them into halves or quarters with a pair of scissors and you will get a nice even spread of fruit across the tea bread with less risk of them sinking to the bottom of the cake.
If you love this tea bread as much as I do, then you might want to try some different tea loaves:
Spicy Chai Tea and Cranberry Ice Loaf – Charlotte’s Lively Kitchen
Slow Cooker Tea Loaf – Baking Queen 74
Chocolate Ginger and Cardamom Tea Bread – Tin & Thyme
Earl Grey Tea and Rhubarb Loaf – Sneaky Veg
Scottish Tea Bread – Christina’s Cucina
Cranberry Loaf Cake – Everyday Healthy Recipes
Fruity Classic Yogi Tea Loaf – Elizabeth’s Kitchen Diary
Bara Brith – Planet Veggie
Apricot Tea Bread Recipe
Apricot Tea Bread
A rich and fruity tea bread packed full of delicious apricots and other dried fruits and oh so easy to make.Print Pin Rate
Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes
- 350 g mixture of apricots and other dried fruit
- 225 g light or dark muscovado sugar
- 300 ml hot tea
- 275 g self-raising flour
- 1 orange, zest only
- 1 large egg beaten
- Cut the dried apricots into halves or quarters, I find a pair of scissors is the best way to do this, although you can use a knife.
- Put the dried fruit and sugar in a bowl and pour over the hot tea. Leave it overnight to soak up the tea, but I didn't have time, so mine got 2 hours and was still pretty wet.
- Heat the oven to 150C/130C fan/gas 2
- Line a 900g/2lb loaf tin with baking parchment or one of those clever loaf tin liners.
- Add the flour, lemon zest and beaten egg to the fruit and tea mixture and stir with a spoon till mixed through.
- Bake for 1 1/4 to 1 1/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean
- Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
- Peel of the baking paper or liner and serve sliced with or without butter.
You can use all apricots or a mixture of apricots and other dried fruits like raisins, sultanas or dried cranberries.
Calories: 278kcal | Carbohydrates: 64g | Protein: 5g | Fat: 1g | Cholesterol: 16mg | Sodium: 11mg | Potassium: 451mg | Fiber: 3g | Sugar: 41g | Vitamin A: 25.8% | Vitamin C: 2.4% | Calcium: 2.8% | Iron: 7%
More Tea Bread Recipes from Farmersgirl Kitchen
Adding this recipe to Cook Blog Share, hosted this week at Apply to Face Blog