Lemon Apricot Tea Bread

1. 1

   Preheat oven to 350u00b0F Grease the bottom of a 9 x 5 inch loaf pan.

2. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.