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.
Making Easy Apricot Tea Bread
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Apricot Tea Bread
- 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 alternately use lemon zest
- 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, orange or 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.