SCOTTISH TEA BREAD (FRUIT LOAF)
Also known as Bara Brith, this bread is so easy to make, and contains no butter.
Provided by Christina Conte (adapted from a Glesga pals recipe)
Categories Bread, Cookies & Pastries
Time 1h8m
Number Of Ingredients 8
Steps:
- Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
- Preheat the oven to 350°F (180°C)
- Butter and flour the inside of a loaf tin and set aside.
- Place the fruit mixture into a large bowl and add the beaten egg, flour and baking powder and mix until well combined.
- Pour mixture into prepared pan and place into preheated oven. Bake for 60 to 65 minutes or until a cake tester comes out clean.
- Allow to cool in pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing. Serve with a hot cup of tea.
Nutrition Facts : Calories 168 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, ServingSize 1 slice, Sodium 0 grams sodium, Sugar 0 grams sugar
APRICOT TEA BREAD
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
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.
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON APRICOT TEA BREAD
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
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
APRICOT WALNUT TEA BREAD
Delicious bread that is wonderful with tea, or coffee! This bread needs to 'ripen' for 12 hours in your fridge and that is not included in the prep time.
Provided by Hey Jude
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°; grease a 9-inch loaf pan.
- Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool.
- Sift the flour, baking powder, and salt and set aside.
- In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended.
- Gradually add the apricot mixture, beating constantly.
- Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan.
- Bake for 1 hour.
- Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.
Nutrition Facts : Calories 4046.2, Fat 194, SaturatedFat 23.3, Cholesterol 211.5, Sodium 2351.1, Carbohydrate 540.1, Fiber 25.8, Sugar 274.1, Protein 60.8
APRICOT PISTACHIO TEA BREAD
Bake this delicious nutty bread made using Gold Medal® all-purpose flour and apricot.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h25m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 2 (8x4-inch) loaf pans with shortening; lightly flour.
- In large bowl, mix flour, granulated sugar, baking powder, salt, baking soda and ginger. Stir in apricots and nuts. Set aside.
- In another bowl, mix buttermilk, oil, eggs and vanilla until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Divide batter between pans.
- Bake 1 hour or until golden brown and toothpick inserted in center comes out clean, covering loosely with foil after 40 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over bread.
Nutrition Facts : Calories 372, Carbohydrate 56 g, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg
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APRICOT TEA BREAD RECIPE - FARMERSGIRL KITCHEN
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4.4/5 (40)Total Time 3 hrs 30 minsCategory BakingCalories 278 per serving
- Cut the dried apricots into halves or quarters, I find a pair of scissors is the best way to do this, although you can use a knife.
- Put the dried fruit and sugar in a bowl and pour over the hot tea. Leave it overnight to soak up the tea, but I didn't have time, so mine got 2 hours and was still pretty wet.
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