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Apricot Tea Bread Recipe

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I received this recipe from a radio program many years ago. It has been a favorite of my family ever since.—Lyn Robitaille, East Hartland, Connecticut

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Apricot Tea Bread Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 24 Servings

30 40 70

Ingredients

1/2 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream
1 cup chopped dried apricots
1 cup chopped pecans
TOPPING:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans.
Spoon into two greased 8-in. x 4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 216 calories, 12 g fat (5 g saturated fat), 48 mg cholesterol, 134 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Apricot Tea Bread in Country Woman Christmas Annual 2008, p63

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