Lemon Apricot Tea Bread Recipe

Name: Lemon Apricot Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups milk (2 percent reduced-fat); 4 bags english breakfast tea; 1 cup all-purpose flour; 3/4 cup whole wheat flour; 3/4 cup sugar, plus 1 tbsp sugar, divided; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 egg, beaten; 1/4 cup canola oil; 1 tablespoon fresh lemon juice; 2 teaspoons finely grated lemon peel; 1/2 cup dried apricot, chopped

Servings: persons

1 1/4 cups milk (2 percent reduced-fat)
4 bags english breakfast tea
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar, plus 1 tbsp sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon peel
1/2 cup dried apricot, chopped

1
Preheat oven to 350u00b0F Grease the bottom of a 9 x 5 inch loaf pan.
2
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.
3
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.
4
Spoon the batter into the prepared pan. Bake 50 to 55 minutes, until a wooden toothpick inserted near the middle comes out clean.
5
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.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups milk (2 percent reduced-fat), 4 bags english breakfast tea, 1 cup all-purpose flour, 3/4 cup whole wheat flour, and more.

Yes, Lemon Apricot Tea Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Apricot Tea Bread

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