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Apricot Tea Bread

Apricot Tea Bread
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
24 ServingsPrep: 30 min. Bake: 40 min. + cooling

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
© Taste of Home 2013

2 of 2

Apricot Tea Bread (continued)

Directions (continued)

  • 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).
Nutrition 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.
© Taste of Home 2013