Best Apricot Tea Loaf Recipes

APRICOT TEA LOAF

Steps:

• Soak apricots in hot tea for 1 hour till tea is absorbed.
• Preheat oven to 180 degrees.
• Grease and line loaf pan - 13cms x 25cms.
• With electric mixer, cream butter and sugar
• Add egg and beat well.
• Fold in flour and apricots.
• Spoon into prepared pan.
• Bake 40-45 minutes.
• Cool in tin for 5 minutes then turn onto wire rack to cool.

APRICOT TEA BREAD

Steps:

• Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
• Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
• Drain apricots, reserving 1/4 cup of the soaking water.
• Finely chop apricots. Set aside.
• Sift together dry ingredients. Set aside.
• Cream together the egg, sugar and oil.
• Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
• Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
• Turn out onto wire rack and cool.

LEMON APRICOT TEA BREAD

Steps:

• Preheat oven to 350°F Grease the bottom of a 9 x 5 inch loaf pan.
• In a small saucepan, heat the milk over medium heat until hot but not boiling; remove from heat and add tea bags. Cover and let steep 6 to 7 minutes; remove tea bags, gently squeezing out milk, discard bags. Let cool.
• In a medium bowl, stir together flours, 3/4 cup sugar, baking powder and salt. In another medium bowl, combine egg, oil, lemon juice and 1 cup of the cooled milk tea. (Mixture will curdle slightly.) Add the egg mixture to the dry mixture and stir just until moistened. Fold in lemon peel an apricots.
• Spoon the batter into the prepared pan. Bake 50 to 55 minutes, until a wooden toothpick inserted near the middle comes out clean.
• Meanwhile stir the remaining milk tea with 2 tbsps of sugar. While bread is still in pan brush tea-sugar mixture over the top of the loaf. Let cool in pan for 10 minutes then remove to wire rack to cool.

APRICOT WALNUT TEA BREAD

Steps:

• Preheat your oven to 350°; grease a 9-inch loaf pan.
• Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool.
• Sift the flour, baking powder, and salt and set aside.
• In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended.
• Gradually add the apricot mixture, beating constantly.
• Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan.
• Bake for 1 hour.
• Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.