Lemon Apricot Tea Bread

Mark Boughton/styling: Teresa Blackburn
  • Yield: 16 servings

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.


1 1/4cups 2 percent reduced-fat milk
4 bags English Breakfast tea
1cup all-purpose flour
3/4cup whole-wheat flour
3/4cup plus 2 tablespoons sugar, divided
2teaspoons baking powder
1/4teaspoon salt
1 egg, beaten
1/4cup canola oil
1tablespoon lemon juice
2teaspoons finely grated lemon peel
1/2cup dried apricots, chopped


  1. Preheat oven to 350F. Grease bottom of a 9 x 5-inch loaf pan.
  2. 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.
  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 milk tea. (Mixture will curdle slightly.) Add egg mixture to dry mixture stirring just until moistened. Fold in lemon peel and apricots.
  4. Spoon batter into bread pan. Bake 50 to 55 minutes, until a wooden toothpick inserted near center comes out clean.
  5. 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.


Nutritional Info *per serving

  • Calories 142
  • Fat 4g
  • Cholesterol 14mg
  • Sodium 82mg
  • Carbohydrate 24g
  • Fiber 1g
  • Protein 3g