Orange and Apricot Tea Bread

Orange and Apricot Tea Bread

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unlike most shop-bought tea breads, which are served with butter and jam, this high-fibre tea bread is quite delicious on its own. The tea bread will keep moist in an airtight container for 1-2 weeks.
Calories: 3611
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Standing Time 2 hours 30 minutes


  • 2 large oranges
  • 12 oz dried apricots
  • 5 oz bran
  • 6 oz dark soft brown sugar
  • 1/2 pint warm tea
  • 2 medium eggs
  • 1/4 pint skimmed milk
  • 12 oz self-raising wholemeal flour

for the topping

  • 3 oz dried apricots
  • 1 1/2 tablespoons clear honey


  • Finely grate the rind of the 2 oranges and strain the juice of both fruits into a large bowl. Chop the dried apricots. Add the rind and apricots to the bowl, with
  • Minted iced tea complements a slightly tangy tea bread that is unusually low in fat and calories.
  • the bran, sugar and tea. Mix well, cover and leave to stand for 2 1/2 hours.
  • Line a loaf tin measuring about 12 x 4 1/2 x 3 in (300 x 115 x 80 mm) with baking paper. Beat the 2 eggs, mix them with the milk and pour into the apricot mixture. Stir well, then fold in the flour. Spoon the mixture into the loaf tin, level the top and bake for 1 1/4 hours. The tea bread is ready when a skewer comes out clean from its centre.
  • Remove the bread from the tin and leave to cool on a wire rack. Put the apricots and honey for the topping together in a small saucepan and heat gently for 2 minutes. Spoon evenly over the tea bread.
  • When the bread is cool, remove the baking paper, cut into thin slices and serve.


Oven : Preheat to 180°C (350°F, gas mark 4).
Makes 20 slices
Calories: 3611 kcal
Carbohydrates: 856 g
Protein: 99 g
Fat: 25g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 330 mg
Sodium: 285 mg
Potassium: 8898 mg
Fiber: 134 g
Sugar: 474 g
Vitamin A: 16675 IU
Vitamin C: 144 mg
Calcium: 902 mg
Iron: 42 mg
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