Apricot Tea Bread Recipe
Apricot Tea Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 8x4-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).
Originally published as Apricot Tea Bread in Country Woman Christmas Annual 2008, p63

Nutritional Facts

1 slice: 216 calories, 12g fat (5g saturated fat), 48mg cholesterol, 134mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
  4. 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).
Originally published as Apricot Tea Bread in Country Woman Christmas Annual 2008, p63

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