Earl Grey Tea Bread

From Hot Off the Griddle, June 2005, borrowed from Alive magazine


  • 1 cup dried apricots, finely chopped
  • 1 1/4 cups hot brewed Earl Grey tea
  • 1 cup natural cane sugar
  • 1 tsp sea salt
  • 1/2 cup soy milk
  • 1 Tbsp unrefined walnut or grape seed oil
  • 2 free-range eggs
  • 2 3/4 cups spelt flour
  • 1 tsp baking powder
  • 1/2 cup coarsely chopped almonds


  1. In a large mixing bowl combine apricots, hot tea, sugar and salt.
  2. Stir well and let sit for at least one hour; overnight is good.
  3. Preheat oven to 325 F and lightly oil a 5×9 inch loaf pan
  4. Add soy milk, oil and eggs to apricot mixture and stir gently.
  5. Add flour and baking powder and mix until just blended. Do not overmix.
  6. Gently add almonds and pour batter into prepared loaf pan.
  7. Decorate with more almonds if you desire.
  8. Bake one hour and 15 minutes or until top of loaf is golden.
  9. Allow to cool one half hour before serving.

Serves 12. Great with spreadable cream cheese!

Posted on September 9, 2015 and filed under breads, muffins & scones.