Lemon Apricot Tea Bread Recipes

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LEMON APRICOT TEA BREAD



Lemon Apricot Tea Bread image

This hearty, not-too-sweet bread is perfect for breakfast, toasted and spread with butter or cream cheese. Try adding chopped candied lemon slices in place of the grated lemon peel.

Yield 16 servings

Number Of Ingredients 13

2% Milk
English Breakfast Tea Bag
All Purpose Flour
Whole Wheat Flour
Sugar
Baking Powder
Salt
Egg
Canola Oil
Fresh Lemon Juice
Chopped, Dried Apricots
Butter
Cream Cheese

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.

LEMON APRICOT TEA BREAD



Lemon Apricot Tea Bread image

From my local newspaper. I enjoy quick breads. I like interesting combinations like this one. Lemon and dried apricots. YUMMY!

Provided by SoCalCookerGal

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 141, Fat 4.6, SaturatedFat 0.8, Cholesterol 14.3, Sodium 96.3, Carbohydrate 23.1, Fiber 1.1, Sugar 11.6, Protein 2.7

LEMON BREAD WITH APRICOTS



Lemon Bread with Apricots image

Slices of this citrusy apricot bread will add a special touch to any breakfast or brunch. It takes only 20 minutes to mix and put in the oven.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 3h30m

Yield 16

Number Of Ingredients 12

2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup granulated sugar
1 cup milk
1/3 cup butter, melted
2 teaspoons grated lemon peel
1 bag (6 oz) dried apricots, chopped (about 1 cup)
1/2 cup powdered sugar
2 to 3 teaspoons lemon juice
Grated lemon peel strips

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
  • In large bowl, mix flour, baking powder and salt. In medium bowl, beat eggs and granulated sugar with wire whisk. Stir in milk, butter, 2 teaspoons lemon peel and the apricots. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix). Pour into dish.
  • Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread. Garnish with lemon peel strips. Cut with serrated knife.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 20 g, TransFat 0 g

APRICOT TEA BREAD



Apricot Tea Bread image

I found this recipe while cleaning up some old floppy disks. I got it from an old foodie BBS years ago (remember those?)

Provided by Outta Here

Categories     Quick Breads

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup dried apricot
boiling water (enough to cover apricots for soaking)
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup sugar
3 tablespoons canola oil (or melted butter, for richer flavor)
1/2 cup orange juice
1 cup pecans, chopped

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 TEA BREAD



Lemon Tea Bread image

Categories     Bread     Citrus     Egg     Breakfast     Brunch     Bake     Lemon     Spring     Poppy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 9

2 large lemons
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 1/2 cups sugar
4 large eggs
1 cup whole milk
2 teaspoons poppy seeds

Steps:

  • Preheat oven to 325°F. Butter and flour two 9- x 5- x 3-inch metal loaf pans, knocking out any excess flour.
  • Finely grate enough zest from lemons to measure 2‚ teaspoons and squeeze enough juice to measure about 1/2 cup. Into a bowl sift together flour, baking powder, and salt.
  • In a large bowl with an electric mixer beat together butter, 2 cups sugar, and zest until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. With mixer on low speed add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating just until batter is combined well. Beat in poppy seeds and 1 tablespoon lemon juice and divide batter between loaf pans, smoothing tops. Bake loaves in middle of oven until a tester comes out clean, about 1 hour.
  • While loaves are baking, in a small bowl stir together remaining lemon juice and remaining 1/2 cup sugar until sugar is dissolved.
  • Cool loaves in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert loaves onto rack. Turn loaves right side up and pierce tops all over with a thin skewer. Repeatedly brush lemon glaze over tops of loaves until all of glaze is absorbed.
  • Cool loaves completely. Tea bread keeps, wrapped in wax paper, in an airtight container at room temperature 4 days or, wrapped in foil and frozen, 1 month.

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