Apricot Tea Bread


Delicious alone or with margarine or butter and apricot preserves, this homey tea bread brightens the breakfast table or is perfect for a midday break. Although optional, the sugar and orange juice icing drizzled over the top of the loaf provides a crunchy, shiny crust. Makes 1 9-inch loaf.

  • 10Servings


  • 1/2 cup soy margarine or butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 to 3/4 cup low-fat vanilla soymilk
  • 1 tsp. orange extract
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 Tbs. orange zest
  • 1/2 cup pecans, crushed
  • 1/2 cup dried apricots, coarsely chopped
  • 2 to 3 fresh apricots, pitted and halved
  • 1/4 cup orange juice, optional
  • 1/2 cup granulated sugar, optional


Preheat oven to 375F. Spray a 9-inch loaf pan with nonstick cooking spray, dust with flour and set aside.

Beat margarine and sugar together in a large mixing bowl using an electric beater. Beat in eggs, one at a time, until mixture is light in color and eggs are well combined.

Add soymilk and orange extract, beating until well combined. Add flour, salt, baking soda and baking powder, and beat batter on low speed for about 1 minute, or until smooth. Fold orange zest, pecans and dried apricots in by hand just until incorporated. Spoon batter into prepared bread pan. Place apricot halves on surface down center of loaf.

Bake for about 1 hour, or until top is golden and a tester inserted in center comes out clean. Remove from oven, take bread from pan and cool loaf on rack until just warm. Stir together orange juice and sugar, if using, and drizzle mixture over top, letting sugar mixture firm before slicing.

Nutrition Information

  • Calories: 320
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 40 mg
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 580 mg
  • Sugar Content: 19 g