Fruity Tea Bread

Fruity Tea Bread

  • Makes12 servings
  • Prep Time10 min
  • Cook Time45 min
  • Soaking Time30 min
  • Resting Time10 min
  • Total Time1 hr 35 min
  • Calories177
  • Made withSplenda Granulated Sweetener


    • 200 g "no soak" dried apricots, chopped
    • 2 pieces stem ginger, rinsed and finely chopped
    • 50 g raisins
    • 300 ml orange juice
    • ½ teaspoon vegetable / sunflower oil
    • 225 g self raising flour
    • 2 eggs, beaten
    • 8 level tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy177 kcal226.92%
    • Total Fat1.40 g1.79%
    • of which saturates0.40 g0.15%
    • Total Carbohydrate36.00 g13.09%
    • of which sugars19.00 g6.91%
    • Protein3.90 g7.8%
    • Salt0.06 g0.02%



    Mix together the apricots, stem ginger, raisins and orange juice and leave to soak for 30 minutes.


    Grease and line the base of a 900 g loaf tin using the oil and non-stick parchment paper.


    Preheat the oven to 180°C.


    Sift the flour into a large bowl and stir in the Splenda Granulated.


    Beat the eggs into the apricot mixture. Make a well in the middle of the flour and add the apricot mixture gradually, beating to make a batter.


    Pour into the tin and bake for 45 minutes until golden and an inserted skewer comes out clean.


    Leave in the tin for 10 minutes before cooling on a wire rack.


    Serve in slices.

    Made with

    Splenda Granulated Sweetener

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