Apricot Tea Bread

Say hello to my first new recipe of 2020! We have completed the first full week of January and we all deserve a pat on the back. It was not easy, I’m not going to lie.

At the weekends I love to bake – know this if you follow me on Instagram – and even more so if I have had a particulary hectic week.

This Apricot Tea Bread is based loosely on my Tea Brack recipe. I had a bag of dried apricots in my press and had no idea what to make with them. Then inspiration fell on me like a note sent down from the baking angels above. What’s more, this recipe is dairy-free too.

Hope you enjoy!

Amy x

12-15 dried apricots, sliced
250ml cold tea
310g wholemeal flour
2 tsps of baking powder
1/2 tsp mixed spice
30g caster sugar
1 egg

Place the fruit in a bowl, pour over the cold tea and allow to soak overnight.

Grease and line a 2lb loaf tin and preheat the oven to 180°C.

Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well in the centre and mix in the egg.

Mix in the fruit mix until everything is thoroughly combined.

Transfer to the prepared loaf tin and bake for an hour.

Remove from the tin and allow to cool completely on a wire rack before cutting.