Blueberry Apricot Irish Tea Brack combines dried apricots and blueberries in a traditional Irish tea infused quick bread.
Blueberry Apricot Irish Tea Brack
By Sue Lau | Palatable Pastime
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Blueberry Apricot Irish Tea Brack is my recipe of the day. I haven’t been as busy these past few weeks so you may have found me MIA. Health has been rough but I will be better soon. I have to much cooking to do to slack and more than I have already!
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The brack tea loaf I made this morning. But I have been meaning to get to it for a few weeks. Fortunately, this is made with dried fruits and tea so I didn’t have any produce go bad.
The tea I make double strength using two bags of Irish Breakfast Tea. It adds an interesting flavor that we really enjoyed.
Usually brack will be made with mixed dried fruits or perhaps raisins/currants. I do have some mixed fruit in the pantry. But I am saving that to do a fruitcake or maybe some stollen in the near future. Probably the fruitcake so I can get it done before times up before Christmas. Often by the time I find the fruit, it is too late to get it baked and aged for readers to make one for the holidays. But we do enjoy fruitcake here.
Blueberry Apricot Irish Tea Brack
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Blueberry Apricot Irish Tea Brack
Blueberry Apricot Irish Tea Brack
Equipment
- 9x5x3-inch glass loaf pan
- Baker's release spray
Ingredients
- 1-3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup chopped dried apricots
- 1/2 cup dried blueberries
- 2 Irish breakfast tea bags
- 1 cup boiling water
- 1/4 cup melted and cooled apricot preserves
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- Place tea bags in the boiling water and allow to steep and cool.
- Spray a 9x5x3" glass loaf pan with Baker's Release spray.
- Mix flour, sugar, baking powder, salt apricots and blueberries in a mixing bowl.
- In another small bowl, whisk the egg with cooled tea and cooled preserves and vanilla.
- Add the wet mix to the large bowl with flour and stir gently to mix.
- Pour the batter into t he prepped baking pan.
- Bake in the preheated oven for 55-60 minutes or until set (no wet batter on a test pick)
- Cool in the pan ten minutes, then turn out and finish cooling the loaf on a wire rack.
Notes
Nutrition
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