Farmersgirl Kitchen

Apricot Tea Bread

Uncategorized | April 24, 2013 | By

I haven’t made a tea bread for some time and always find them to be really good value, as they get better after several days wrapped in foil.  Dried apricots are once of my favourite things and as I was looking for an ‘A’ bake for AlphaBakes AND a bake suitable for a  Village Fair, Fete or Show for the Calendar Cakes challenge,  it was just the excuse I needed to make this loaf.  It certainly turned out well, it’s fruity, moisty and chewy, it really doesn’t need any butter but you could spread some on if that’s your thing.  There wasn’t any strong taste from the Whittards WhiteTea with Pomegranate that I used for soaking just an overall fruity flavour.

Apricot Tea Bread

350g/12oz mixture of apricots and mixed dried fruit (you can use all apricots but I wanted to use up some ends of bags of raisins and sultanas)225g/8oz mix of light and dark muscovado sugar
300ml/1/2 pt hot Whittards White Tea with Pomegranate (any tea will do, but I used this as I had just reviewed it.)
275g/10oz self-raising flour
zest of an orange
1 large egg, beaten

1. Put the dried fruit and sugar in a bowl and pour over the hot tea.
2. Leave it overnight to soak up the tea, but I didn’t have time, so mine got 2 hours and was still pretty wet.
3. Heat the oven to 150C/130C fan/gas 2
4. Line a 900g/2lb loaf tin with baking parchment or one of those clever loaf tin liners.
5. Add the flour, lemon zest and beaten egg and stir iwth a spoon till mixed through.
6. Bake for 11/4 to 11/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean
7. 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.

Alphabakes is run by Ros at The more than occasional baker and Caroline at Caroline Makes and  Calendar Cakes is hosted by Rachel at Dolly Bakes and Laura at Laura Loves Cakes.



  1. Leave a Reply

    Camilla @FabFood4All
    April 24, 2013

    Lovely Janice and if I'd had some Apricots I would have started soaking straight away. I was expecting to see yeast in the ingredients but this is so easy that I shall have to make it the next time I have some dried apricots:-)

  2. Leave a Reply

    Janice Pattie
    April 24, 2013

    You don't need to use apricots, I've made it with dates before, any dried fruit will do. I just love apricots and always have them in the house. It is super easy to make.

  3. Leave a Reply

    April 25, 2013

    Hi Janice,

    this looks abolutely delicious! I have eaten a similar bread in Switerland several times that had been made with dried pears.

    I made the experience several times as well that many liquids won't add an intense taste when baked. Regarding (green) tea, matcha could be a solution. I never tried that myself so far, just a thought.


  4. Leave a Reply

    Helen Paterson
    April 25, 2013

    I still have some dried apricots leftover from the Nigel Slater cake I made so think this one might be on this weekends 'to do' list.

  5. Leave a Reply

    April 28, 2013

    Tea bread reminds me of my gran. It looks so easy to make I might try and have a go. I'm such a lazy blogger I haven't made anything new for ages but I am feeling the beginnings of inspiration!

  6. Leave a Reply

    April 28, 2013

    Mmm, you've reminded me that it's been too long since I last made a teabread. I love them too.

  7. Leave a Reply

    Baking Addict
    April 28, 2013

    I like the idea of soaking the fruits in tea before baking. Thanks for entering AlphaBakes.

  8. Leave a Reply

    Patent Lawyer
    June 23, 2014

    I'm closing my eyes, imagining a slice of this with my cup of tea of an afternoon! So gorgeous!

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