Apricot Tea Bread is one of my all-time cake tin favourites. It’s a sweet, moist cake packed with dried fruit that’s really simple to make.
Why should I make Apricot Tea Bread?
If you like dried apricots you are going to love this cake. The sweet fruity flavour of the apricots combined with other dried fruits makes this a very moreish treat. It needs no butter or other spreads because it’s packed with flavour.
It’s also incredibly easy to make and a very versatile recipe. Once the dried fruit and sugar have soaked in the tea, it’s just a case of stirring in the other ingredients, no mixers or fancy equipment are required.
What is a tea bread?
Tea Bread or Tea Loaf is a traditional British cake. Dried fruit is soaked in tea, preferably overnight, and then mixed with flour, sugar, spices and an egg. The loaf is then baked slowly and left to cool in the tin before cutting into slices.
Different regions and countries have their own speciality tea bread. In Wales, it is called Bara Brith, and in England and Ireland it is known as Barm Brack. Yorkshire Barm Brack is often served with Wensleydale cheese, something that I highly recommend you to try.
What ingredients do I need to make Apricot Tea Bread?
All the ingredients for this tea bread are easily available and you are likely to already have many of them in your larder and refrigerator. You will need:
- Dried apricots
- Raisins
- Sultanas (golden raisins)
- Brown sugar
- Hot tea
- Self-raising flour
- Orange zest
- Egg
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.
What kind of dried apricots should I use?
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.
These plump, soft orange apricots are partially rehydrated and have been treated with sulphur preservative so that they are ready to eat. You can buy unsulphured apricots if you prefer, they are brown in colour but they taste just as good when they are rehydrated by soaking in tea for this recipe.
How small should I cut the dried apricots?
I find the best way to cut the dried apricots is with a pair of scissors. Cut them into quarters because if the pieces are too large they may sink to the bottom of your loaf.
Why should I include other dried fruits in the Apricot Tea Bread?
I want the main flavour of the tea bread to be apricot. However, I have found that this tea loaf is just too sweet if I make it only with dried apricots. I always have raisins in my larder and often have sultanas (golden raisins) too.
Can I use other dried fruit?
Yes, you can and I’ve successfully added dried cranberries and dried cherries in place of some of the raisins. You do need to be careful though as some dried fruit, like dates and figs have a strong flavour that will overwhelm the apricots.
Why are there no specific quantities for the dried fruits?
I have given a total quantity for all the dried fruits rather than specific quantities for each. This is because sometimes when you go to your larder, you don’t quite have enough of one or the other.
If I have everything that I need I would use 200 grams of dried apricots and 150 grams of mixed raisins and sultanas.
I don’t have any sultanas, can I use only raisins?
Yes, you can and I often do only use raisins. This is a very versatile recipe and as long as you keep to the total quantity of dried fruit there is no problem.
What kind of brown sugar should I use?
I prefer to use soft light brown sugar. However, I have made this loaf with dark brown muscovado sugar and it still tastes great. The tea bread will be a bit darker in colour and may have more of a treacley flavour.
Can I use white sugar?
If that’s all you have then there is no reason why it should not work but I can’t guarantee the results as I have not made Apricot Tea Bread with white sugar.
What kind of tea should I use in the Apricot Tea Bread?
I use a standard breakfast tea and let it sit so that it is a good strong brew. You can use other black teas and fruit flavoured teas are fun to try too, especially if they have spices or citrus fruit flavours.
I don’t have self-raising flour, what can I substitute?
If you don’t have self-raising flour you can make it at home using plain (all-purpose flour) and baking powder.
This recipe uses 275 g self-raising flour therefore you need to add 2 and three-quarter teaspoons baking powder to plain (all-purpose) flour to make the correct quantity of self-raising flour.
Do I need to add orange zest to the Apricot Tea Bread?
You won’t taste the orange zest in the tea bread but it does enhance the flavour of the apricots. You can use lemon zest instead, but if you don’t have either then you can still make the tea bread without it.
How should I store Apricot Tea Bread?
This tea bread keeps extremely well and it actually improves if you can wait two or three days before cutting it! I wrap the loaf tightly in foil and store it in an air tight container.
Once you have cut the tea bread it will keep for about a week either tightly wrapped in foil or in an air tight container.
Can I freeze this tea bread?
Absolutely! This cake freezes really well, I recommend you slice it and lay the slices of cake on a baking tray (sheet) covered with baking parchment. Open freeze the slices of cake and once frozen, store in a freezer-proof container for up to 3 months.
Remove the number of slices you need from the freezer and place them on a cooling tray. Cover with a tea towel and leave for about an hour until they are fully defrosted before serving.
Vegetarian
Apricot Tea Bread is suitable for vegetarians. It contains dairy products but no meat products.
Gluten Free
This recipe includes wheat flour and is therefore not suitable for a gluten free diet. If you would like to make a similar cake then try this Gluten Free Bara Brith recipe from Gluterama.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Apricot Tea Bread?
I like to serve Apricot Tea Bread with a cup of tea or coffee at any time that I need a bit of a pick-me-up. Pop a piece in your lunch box or serve it as part of a brunch spread. You can even make it elegant enough for an afternoon tea if you cut thick slices and divide them into three.
More Loaf Cake Recipes from Farmersgirl Kitchen
Apricot Tea Bread
Equipment
- 1 Large bowl
- 1 measuring jug
- Measuring spoons
- weighing scales
- scissors
- Lemon zester or grater
- Whisk or fork
- spoon
- 900g/2lb loaf tin (pan)
- baking parcment or loaf tin liner
- Skewer
- Cooling rack
Ingredients
- 350 grams (2⅓ cups) mixture of dried apricots and other dried fruit such as raisins and sultanas (golden raisins) Minimum 175 grams (1¼ cups) dried apricots
- 225 grams (1¼ cups) light or dark muscovado sugar
- 300 millilitres (1¼ cups) hot black tea
- 275 grams (1⅓ cups) self-raising flour
- 1 teaspoon orange zest alternately use lemon zest
- 1 large egg beaten
Instructions
- Cut the dried apricots into quarters, I find a pair of scissors is the best way to do this, although you can use a knife. Place them in a bowl with the rest of the dried fruit to a total weight of 350 grams (2⅓ cups)
- Put 225 grams (1¼ cups) light brown sugar into the bowl with the dried fruit.
- Make 300 ml (1¼ cups) of strong black tea and pour it over the dried fruit and sugar. Preferably leave it overnight to soak up the tea, but if you don't have time, leave it for at least 2 hours.
- Heat the oven to 150℃/130℃fan/300℉
- Add 1 teaspoon of orange zest (I used a clementine).
- Break 1 large egg into a bowl or jug and whisk it. Then add to the fruit and tea mixture. If you only have a medium egg then that's okay, this tea bread is very forgiving.
- Add the 275 grams (1¼ cups) self-raising flour to the bowl.
- Mix all the ingredients together with a spoon.
- Line a 900g/2lb loaf tin (pan) with baking parchment or use a loaf tin liner.
- Spoon the mixture into the loaf tin and smooth the top.
- Bake for 1¼ to 1½ hrs or until the loaf 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 off the baking paper or liner and serve sliced.
Camilla @FabFood4All says
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:-)
Janice Pattie says
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.
Debs Dust Bunny says
I LOVE dried apricots. I must give this recipe a try. Thank you!
Claudia says
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.
Cheers,
Claudia
Helen Paterson says
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.
Choclette says
It looks lovely Janice – dried apricots are delicious.
Corina says
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!
Caroline says
Mmm, you've reminded me that it's been too long since I last made a teabread. I love them too.
Baking Addict says
I like the idea of soaking the fruits in tea before baking. Thanks for entering AlphaBakes.
Priyanka says
Hi, what kind of tea would you recommend?
Janice Pattie says
I use black breakfast tea but you can make it with any kind of tea.
Patent Lawyer says
I'm closing my eyes, imagining a slice of this with my cup of tea of an afternoon! So gorgeous!
Lindy Sharpe says
Hi from Australia, just wondering if you can toast this like you would raisin bread here in Oz, or is it more cake like. Thanks in advance this looks delicious. ?
Janice Pattie says
Hi Lindy, I guess you could toast it, but it is definitely more like cake.
Sweeter Life Club says
I like this apricot flavor very much that's why I also like your delicious Apricot Loaf Cake.
Apricot Loaf Cake Recipes
Lucy says
Oh I am a big fan of apricots too, the tip to soak them in tea is great as I think the plump ones you can get now have a few nasties in them as well as being more expensive so I’d much rather use the traditional dried ones!
Janice Pattie says
Thank you, Lucy. Prunes are also lovely soaked in tea.
Mandy says
Sounds so good Janice – I am a huge fan of tea loaves like this and also love dried apricots so will have to give this a try. Love the blue plate you’ve used in your photos as well. Thanks for linking to my earl grey and rhubarb loaf x
Janice Pattie says
Thanks, Mandy. It’s definitely a favourite with us and a friend of mine has made it and had some great compliments.
Monika Dabrowski says
Your tea bread looks great, and I love how simple it is to make, and with so few ingredients. Thank you for including my recipe in your post!
Janice Pattie says
Thanks, Monika. Yes, it’s really easy to make and never fails me.
Elizabeth says
That is one seriously gorgeous looking tea loaf! It’s been ages since I’ve made a tea loaf and I’m suddenly craving one with my afternoon cuppa. I’ll give this a try!
Janice Pattie says
Thank you, Elizabeth. You make such lovely bakes, I’m sure will whip up a tea bread in no time.
Nickki says
I absolutely love fruit loaf and this looks packed with fruit. I would love a slice!
Janice Pattie says
Thank you, Nickki. You’ll need to make one so you can enjoy a slice!
Corina Blum says
I love dried apricots too and we always have a bag of them in the cupboard. This tea loaf looks delicious with them in!
Janice Pattie says
Oh yes, they are so delicious and really make this tea bread special.
Cathy @ Planet Veggie says
Mmm, that’s just bursting with fruit! I really fancy some now with a cup of tea 🙂
Janice Pattie says
Thanks, Cathy. It is perfect with a cup of tea.
Kat (The Baking Explorer) says
This looks wonderful!
Janice Pattie says
Thank you Kat, it’s a simple recipe but always turns out well.
jenny walters says
What a lovely recipe. I just love Tea Bread but strangely haven’t made some for years. So feeling suitably inspired. My daughter loves apricots too. Pinned to my cake board! Thank you so much for sharing with #CookBlogShare
Janice Pattie says
Thank you, it’s one I often forget about too, but oh how much fun to rediscover!
Claire Thomas says
I don’t make enough tea bread, so thank you for reminding me of it’s wonderful versatility – this would be perfect to have on hand for 3pm nibbles I reckon!
Janice Pattie says
Thank you, Claire. Yes, it ideal for afternoon nibbling!
Jacqueline Meldrum says
Oh yum! You can’t beat a good tea loaf, especially spread with butter. YUM! Sharing this one now and drooling a bit too!
Janice Pattie says
Thank you, Jac. It is lovely with butter, but also good without as it is nice and moist.
Choclette says
I’m all for traditional bakes at the moment, so this is getting a big thumbs up for me. Plus I love dried apricots – mmm!
Janice Pattie says
Traditional recipes do seem to be popular and dried apricots are also my favorite dried fruit.
Heidi Roberts says
I love old fashioned tea breads/cakes. I sometimes like to soak my fruit in earl grey tea then I use some of the liquid in the tea bread.
Janice Pattie says
Earl grey is a lovely tea to use in a tea loaf.
Camilla Hawkins says
I haven’t made a tea bread in too long, your recipe looks divine Janice!
Janice Pattie says
Thank you, Camilla. It’s a lovely cake to have in the cake tin or slice and freeze, so you can take it out as you need it.
Sisley White says
Your photography is so stunning! I’m dribbling over my computer. I have to make this
Janice Pattie says
Thank you, Sisley. I really appreciate your compliment as your photography is always very beautiful. The Apricot Tea Bread is very delicious, I hope you enjoy it.
Tel says
Has anybody actually cooked this? Does it work without any fat??
Janice Pattie says
Hi Tel
I have been making this recipe for years and it certainly does work without fat. If you scroll down the comments you will see that Lesley has made this tea bread with excellent results. I hope you enjoy the recipe.
Tel says
Thanks, I have made it and it does work. I still can’t work out how but it’s very nice. Thanks again!
Janice Pattie says
That’s good to hear. Enjoy!
Alexandra says
Delicious – I have never had a bread made from tea before, but I will be changing that soon! Big tea fan, and love my apricots too!
Janice Pattie says
Thank you, Alexandra. It’s more of a cake than a bread but please do try it, everyone seems to love it.
Denise bellion says
Could you please tell me what I could use instead of muscovdo sugar none in the shops at the moment
Thankyou
Janice Pattie says
Hi Denise, thanks for getting in contact. Ideally, any soft brown sugar would do, but you could probably also make the tea loaf with caster sugar if you can’t get brown sugar. It won’t taste quite the same but it should still give you a lovely Apricot Tea Loaf. Janice
Lesley says
I love tea bread and this is now my favourite recipe for it. I used apricots, cranberries and currants and dark muscavado sugar as that is what I had in the house. The result is a delicious, fruity, flavoursome bake. So easy to make and a recipe I will now return to again and again. A perfect tea bread.
Janice Pattie says
Thanks, Lesley. It’s a real favourite here too.
Charls says
Sadly for me this one was an unmitigated disaster. Followed the instructions to the letter and the loaf refused to rise, spilt everywhere into my oven and at last count has been cooking for two hours! Not sure what went wrong for a fairly simple recipe but very disappointed.
Janice Pattie says
I’m really sorry to hear that, Charls. I’ve made the loaf many times with no problems at all. I hope you’ll give the recipe another try because it really is delicious.
Maura says
Could you say how many calories etc this is per portion or weight please. I love your recipes – I’m a huge fan but I am finding the excessive amount of intrusive pop up ads truly annoying. Such a shame as it totally spoils the experience. I appreciate they are a necessary evil these days and bring a certain amount of funds but couldn’t you stick to the less invasive ones that your followers could open if required. I don’t think pop up ones actually serve any real purpose other than to annoy. Thanks.
Janice Pattie says
Hi Maura, thank you so much for your feedback, it is very much appreciated. The calorie count for the Apricot Tea Bread is in the recipe card. It is calculated on 10 slices from 1 loaf at 278 kcal per slice. These are big slices so you could cut them in half if you want a treat with fewer calories.
Thank you also for your understanding about the need for ads, but I have taken on board your feedback about the impact on your experience of pop up ads. I was trialling a different type of ad but have now switched this off. I hope you will continue to enjoy my recipes and please don’t hesitate to get in touch if you have any further questions. Janice
Charlotte says
This is the second recipe from your website I have made this weekend and both turned out perfectly. This is a lovely loaf, that I will be making regularly now!
Janice Pattie says
Thank you, Charlotte. it’s certainly a favourite of ours. I’m so glad you enjoyed it.
Sue Mason says
Im using the soft ready to eat apricots – do I need to reduce the amount of liquid?
Janice Pattie says
Hi Sue, I use the ready to eat apricots, so the liquid should be fine.
Sonia says
Hello, stumbled upon your site, the picture was too nice to pass without checking out the recipe.just wish, more people would’ve baked this and then commented. There appear to be only two who actually have! I read reviews to see tweaks people have made, especially if sugar can be decreased or if they used a glass or tin loaf pans etc. My fruits are chopped and soaking. I’ll be sure to let you know how it turned out. Cheers!
Janice Pattie says
Hi Sonia, thanks for your kind comments. The recipe has been tested using the ingredients as listed and has been baked in a metal pan. I hope you enjoy the Apricot Tea Bread as much as we do.
Jay says
Hello from the USA and thanks for the wonderful recipe! I admit I didn’t read quite closely enough and used all-purpose flour instead of self-rising, so I made a very dense, very flat loaf (oops) that was still tasty despite my error. Can’t wait to make it properly again sometime; I think it’ll be perfect for gifting to friends and neighbors.
A note: muscovado sugar isn’t common in America — I’ve never seen it stocked in any shops here (and my spellcheck doesn’t think it’s a word at all, ha). Anyone who’s in the same situation will want to use dark brown sugar, not light, and maybe add a bit of molasses. But now I’m very curious to try muscovado!
Janice Pattie says
Hi Jay, thanks for your feedback. I’m glad you enjoyed the tea loaf despite the flour mix-up. I know we use self-raising flour a lot more in the UK than you do in the US, so it’s understandable. Muscovado is also sometimes known as Barbados sugar, but your suggestions for a substitute is absolutely correct. Thanks for your attention to helping others 🙂
Lisa says
Hi, I am from Canada and the substitution is Demerara sugar. This should be readily available.
Lois Luckovich says
Sounds yummy, I’ve bookmarked this site and will be making this bread as soon as I get the supplies to make it!
Janice Pattie says
That’s great to hear. I hope you enjoy the Apricot Tea Bread as much as we do.
Lynda Henshaw says
I made the tea bread a couple of days ago, it is so very delicious, my friends loved it too, I followed the recipe exactly except for the orange zest, it was beautifully moist, has kept well for nearly a week, I will definitely make it again, thank you Janice.
Janice Pattie says
Thank you, Lynda. I’m glad you enjoyed the tea bread, I think it actually gets better if you can manage to keep it!
Melissa Forde says
so tasty! I veganized it by swapping the egg with 1/3 cup of vegetable oil and it was perfect! I didn’t have self-rising flour so I just added 1.5 tsp of baking powder and 0.25 tsp salt and it still turned out, though didn’t rise quite as much. will definitely be making this again!
Janice Pattie says
Oh that’s so interesting. Thanks for sharing and I’m pleased you enjoyed the loaf.
Karen says
This is easily my favourite tea loaf recipe, it turns out perfectly every time. I’ve used both light and dark muscovado sugars in this recipe, depending on what’s in the cupboard at the time, and both work equally well.
Janice Pattie says
That’s great to hear, Karen. It really is a very versatile and reliable tea bread and just so moreish!
Chloe says
loved this, i like dried apricots but don’t use them enough. i may have added a teeny tiny splash of. rum to the tea mix – naughty but very very nice!
Janice Pattie says
Rum is a very good idea!
Cat says
Oh this was delicious! I love apricots and the flavour really shone through.
Janice Pattie says
Thanks, it’s always popular.