Cherry Apricot Tea Bread Recipes

APRICOT TEA BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CHERRY APRICOT TEA BREAD

Steps:

• In a small bowl, combine apricots and water; let stand for 1 hour. Drain. Add cherries; set aside. , In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the sour cream, sugar, salt, butter, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. On a floured surface, roll each third into a 15x6-in. rectangle. , Place each on a greased baking sheet. Spoon a third of the filling down the center of each rectangle. On each long side, cut 1-in.-wide strips 2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise until almost doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Cover with foil if browning too fast. Cool. , Combine sugar and milk; drizzle over bread. Garnish with cherries and apricots if desired.

APRICOT PISTACHIO TEA BREAD

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 2 (8x4-inch) loaf pans with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, baking powder, salt, baking soda and ginger. Stir in apricots and nuts. Set aside.
• In another bowl, mix buttermilk, oil, eggs and vanilla until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Divide batter between pans.
• Bake 1 hour or until golden brown and toothpick inserted in center comes out clean, covering loosely with foil after 40 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over bread.

LEMON APRICOT TEA BREAD

Steps:

• Preheat oven to 350F. Grease bottom of a 9 x 5-inch loaf pan.
• In a small saucepan, heat milk over medium until hot by not boiling; remove from heat and add tea bags. Cover and let steep 6 to 7 minutes; remove tea bags, gently squeezing out milk, and 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 milk tea. (Mixture will curdle slightly.) Add egg mixture to dry mixture stirring just until moistened. Fold in lemon peel and apricots.
• Spoon batter into bread pan. Bake 50 to 55 minutes, until a wooden toothpick inserted near center comes out clean.
• Meanwhile, stir remaining milk tea with 2 tablespoons sugar. While bread is still in pan, brush tea-sugar mixture over top of loaf. Let cool in pan 10 minutes then remove to wire rack.