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    You are in: Home / Recipes / Lemon Apricot Tea Bread Recipe
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    Lemon Apricot Tea Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    SoCalCookerGal's Note:

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

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    Serves: 16



    Units: US | Metric


    1. 1
      Preheat oven to 350°F 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.

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    Nutritional Facts for Lemon Apricot Tea Bread

    Serving Size: 1 (54 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 141.0
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 0.8 g
    Cholesterol 14.2 mg
    Sodium 96.2 mg
    Total Carbohydrate 23.0 g
    Dietary Fiber 1.1 g
    Sugars 11.6 g
    Protein 2.7 g

    The following items or measurements are not included:


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