Cherry Apricot Tea Bread Recipe
Cherry Apricot Tea Bread Recipe photo by Taste of Home
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Cherry Apricot Tea Bread Recipe

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This recipe makes three loaves of delicious bread. My family enjoys one loaf right away, then I give one loaf to a family member or friend and freeze the other to enjoy later.—Patty Bourne, Owings, Maryland
TOTAL TIME: Prep: 1 hour 40 min. + rising Bake: 15 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 1 hour 40 min. + rising Bake: 15 min. + cooling
MAKES: 36 servings


  • 1 package (8 ounces) dried apricots, chopped
  • 2 cups boiling water
  • 1 jar (16 ounces) maraschino cherries, drained and chopped
  • BREAD:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups (16 ounces) sour cream
  • 1/3 cup sugar
  • 1-1/2 teaspoons salt
  • 1/4 cup butter, melted
  • 2 eggs
  • 6-1/2 to 7 cups all-purpose flour
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • Additional maraschino cherries and dried apricots, optional

Nutritional Facts

1 slice: 177 calories, 4g fat (2g saturated fat), 24mg cholesterol, 122mg sodium, 31g carbohydrate (13g sugars, 1g fiber), 3g protein.


  1. In a small bowl, combine apricots and water; let stand for 1 hour. Drain. Add cherries; set aside.
  2. In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the sour cream, sugar, salt, butter, eggs and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down; divide into thirds. On a floured surface, roll each third into a 15-in. x 6-in. rectangle.
  5. Place each on a greased baking sheet. Spoon a third of the filling down the center of each rectangle. On each long side, cut 1-in.-wide strips 2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise until almost doubled, about 30 minutes.
  6. Bake at 375° for 15-20 minutes or until golden brown. Cover with foil if browning too fast. Cool.
  7. Combine sugar and milk; drizzle over bread. Garnish with cherries and apricots if desired. Yield: 3 loaves.
Originally published as Cherry Apricot Tea Bread in Country Woman November/December 1996, p33

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