Lemon Apricot Tea Bread

Submitted by SoCalCookerGal

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

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 1 loaf
• Serves: 16

ingredients

• 295.73 ml milk (2 percent reduced-fat)
• 4 bag english breakfast tea
• 236.59 ml all-purpose flour
• 177.44 ml whole wheat flour
• 177.44 ml sugar, plus 1 tbsp sugar, divided
• 9.85 ml baking powder
• 1.23 ml salt
• 1 egg, beaten
• 59.14 ml canola oil
• 14.79 ml fresh lemon juice
• 9.85 ml finely grated lemon peel
• 118.29 ml dried apricot, chopped

directions

1. Preheat oven to 350°F Grease the bottom of a 9 x 5 inch loaf pan.
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. 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. Spoon the batter into the prepared pan. Bake 50 to 55 minutes, until a wooden toothpick inserted near the middle comes out clean.
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.