Apricot-Lemon Teabread

It's as good as it sounds.

A tea loaf that actually has tea in it? Makes sense to me. 

Apricots are on my mind lately; it is only a matter of months before the blossoms,

festooning the trees right now, turn to luscious, delectable fruits. For now, the dried fruit will have to do...

This loaf is a cross between a cake and a bread, with a fine-crumbed texture and not-too-sweet flavor. The tastes of both the lemon and the apricot really come through strong when accented with that of the tea.

Basically any tea will work here, whether herbal or regular. I like to use a tea with a note of citrus, like Pekoe, Earl Grey or English Breakfast; or a tea with a floral aroma; rose, lemongrass, ginger, cardamom. Chai also works.  If you like the tea you're using, you'll like the end result in this loaf.

It is even better the next day, as the flavors have had time to meld and develop. 

Toasting slices of this turn it into something truly devine. 

Glazed Apricot-Lemon Teabread

adapted from Relish

1 1/4 cups coconut milk

4 Teabags OR 4 TBSP loose TEA*

1 CUP ALL-PURPOSE FLOUR

3/4 CUP WHOLE-WHEAT FLOUR

3/4 CUP + 1 TBSP. SUGAR, divided

2 TSP BAKING POWDER

1/4 TSP. SALT

1 EGG, beaten

1/4 CUP SUNFLOWER OIL

1 TBSP. LEMON JUICE

1 TBSP. LEMON ZEST

1/2 CUP DRIED APRICOTS, chopped

Heat oven to 350F.  Grease and flour a 9"x5" loaf pan.

In a small saucepan, heat milk over medium heat until hot but not boiling; it will be steamy. Remove from heat and add tea, whether in bags or loose. Cover, let steep 7 minutes or so. Remove any milk from teabags, or strain mixture to remove loose tea. Let the tea-infused milk cool.

Dredge apricot pieces lightly in a bit of flour to coat; this helps prevent

them from sinking to the bottom while baking.

Stir together the flours, 3/4 cup of the sugar, baking powder, and salt.

In another bowl, combine the egg, oil, lemon juice & zest, and 1 cup of the tea-infused milk. Add this mixture to the dry ingredients, stirring only to moisten.  Fold in the floured apricot chunks.

Spoon into prepared pan and bake 50 to 55 minutes, or until a toothpick comes out clean from the center.

To make the

Glaze:

Stir the reserved 1/4 cup of milk tea with 1 tablespoon sugar until sugar is dissolved.

Brush over top of loaf while still warm. 

Let bread cool in pan 10 minutes or so, then turn out to serve.

*Black teas, like English Breakfast & Earl Grey, are good choices,

or try floral-tasting, herbal teas, such as rosehip or lemongrass