Lemon Apricot Tea Bread

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

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

Recipe

• 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.