Scottish Apricot Tea Bread

Scottish Apricot Tea Bread 2

A nod to our Scottish heritage with this traditional Scottish tea loaf. I used an orange cinnamon herbal tea and added chopped dried apricots and pecans.

The recipe includes an optional glaze. I don’t like my breads too sweet, so I usually leave it off, or serve it on the side for those who want the extra sweetness.

This bread is delicious served warm or cold and spread with cream cheese.

Scottish Apricot Tea Bread 3


Scottish Apricot Tea Bread

  • Servings: Makes 1 loaf
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Scottish Apricot Tea Bread 2

2 cups water
1 teabag of cinnamon or orange herbal tea**
6 oz dried apricots, finely chopped
2 cups flour
2 tsp baking powder
1 tsp salt
½ tsp cinnamon, optional
¼ cup butter, melted
¼ cup mild olive oil
¾ cup packed dark brown sugar
2 eggs
Zest from one orange (about 1 Tbs)
1 cup chopped pecans

Optional Glaze:
2 cups powdered sugar
3 Tbs fresh squeezed orange juice (plus more if needed)
1 Tbs heavy cream

Heat 2 cups of water to the boiling point. Add tea bag and let steep for 10 minutes. Place chopped apricots in a small bowl. Pour ONE CUP of the steeped tea over the apricots. Set the remaining one cup of tea aside, with the tea bag still in the cup. Let apricots and tea sit for one hour.

Preheat oven to 350°F. Grease a 9×5” loaf pan or spray with baking spray.

In a small bowl, whisk together the flour, baking powder, salt, and cinnamon. In a large bowl, use a mixer to beat together the butter, olive oil, and brown sugar until light and fluffy. Beat in eggs and orange zest. Beat in cooled tea (1 cup). Add flour mixture all at once and stir until just barely mixed. Fold in apricots and pecans.

Pour batter into prepared loaf pan and bake for 55-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, and then remove to a wire rack to cool. Cool completely before slicing.

Glaze: In a small bowl, use a whisk to stir together powdered sugar, orange juice, and cream. Add additional juice, if needed, until glaze is of drizzling consistency. Drizzle over completely cooled loaf.


· I used a German orange/cinnamon tea called “Orientalischer Gewurztee” by Teekanne. Any strong orange or cinnamon flavored tea will work.

· Check loaf after 40 minutes and cover loosely with foil if it is browning too quickly.



Filed under Breads, Breakfast/Brunch

2 responses to “Scottish Apricot Tea Bread

  1. This looks scrumtpious, Kelly – and timely. I need additions to my reduced sugar, bake-slice-and-freeze individual servings repertoire for winter. This feels perfect for that afternoon tea when it gets dark at 4:00 p.m. And it diversifies my coffee-date-nut bread and banana-dark chocolate selections. Great post!


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