Apricot and Walnut Teabread

Apricot and Walnut Teabread

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Servings: 1 loaf
Calories: 3365


  • 6 oz polyunsaturated margarine
  • 4 oz unrefined soft brown sugar or molasses
  • 3 eggs beaten
  • 8 oz wholemeal self-raising flour
  • 2 tbsps skimmed milk
  • 4 oz dried apricots chopped
  • 2 oz shelled walnuts chopped
  • 2 tsps clear honey warmed
  • Few extra chopped dried apricots to decorate


  • Lightly grease a l kg (2 1b) loaf tin and line the base with a piece of greaseproof paper.
  • Cream together the margarine and sugar, until light and fluffy
  • Beat in the eggs, a little at a time, adding a teaspoonful of flour with each addition of egg, if the mixture shows signs of curdling.
  • Fold in the flour carefully and, finally, stir in the milk, apricots and nuts.
  • Put the mixture into the prepared loaf tin, smoothing the top level,
  • Bake in a preheated oven, 160°C/325°F/Gas Mark 3, for 1 1/2 hours, or until a skewer inserted into the centre of the loaf comes out clean.
  • As soon as the loaf comes out of the oven, brush the top with the warmed honey and sprinkle with the extra chopped apricots. Leave to cool in the tin for a few minutes, before turning out and leaving to cool completely
Calories: 3365 kcal
Carbohydrates: 379 g
Protein: 55 g
Fat: 189g
Saturated Fat: 36 g
Trans Fat: 1 g
Cholesterol: 492 mg
Sodium: 1853 mg
Potassium: 2269 mg
Fiber: 18 g
Sugar: 186 g
Vitamin A: 10957 IU
Vitamin C: 2 mg
Calcium: 408 mg
Iron: 18 mg
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