Lemon Apricot Tea Bread

Name: Lemon Apricot Tea Bread
Ingredients: 1 1/4 cups milk (2 percent reduced-fat); 4 bags english breakfast tea; 1 cup all-purpose flour; 3/4 cup whole wheat flour; 3/4 cup sugar, plus 1 tbsp sugar, divided; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 egg, beaten; 1/4 cup canola oil; 1 tablespoon fresh lemon juice; 2 teaspoons finely grated lemon peel; 1/2 cup dried apricot, chopped

12 ingredients

5 steps

Ingredients

1 1/4 cups milk (2 percent reduced-fat)
4 bags english breakfast tea
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar, plus 1 tbsp sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon peel
1/2 cup dried apricot, chopped

Directions

1

Preheat oven to 350°F Grease the bottom of a 9 x 5 inch loaf pan.
2

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.
3

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.
4

Spoon the batter into the prepared pan. Bake 50 to 55 minutes, until a wooden toothpick inserted near the middle comes out clean.
5

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.