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Studded with golden apricots, this tea bread is the perfect snack

Apricot Tea Bread

Farmersgirl Kitchen
A rich and fruity tea bread packed full of delicious apricots and other dried fruits and oh so easy to make. 
4.42 from 36 votes
Prep Time 2 hrs
Cook Time 1 hr 30 mins
Total Time 3 hrs 30 mins
Course Baking
Cuisine British
Servings 10
Calories 278 kcal


  • 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.


You can use all apricots or a mixture of apricots and other dried fruits like raisins, sultanas or dried cranberries. 


Calories: 278kcalCarbohydrates: 64gProtein: 5gFat: 1gCholesterol: 16mgSodium: 11mgPotassium: 451mgFiber: 3gSugar: 41gVitamin A: 1290IUVitamin C: 2mgCalcium: 28mgIron: 1.3mg