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fruity tea bread splenda

Fruity tea bread

Author Splenda


  • 200 g dried apricots, chopped
  • 2 pieces of stem ginger, rinsed and finely chopped
  • 50 g raisins
  • 300 ml orange juice
  • 1/2 tsp vegetable/sunflower oil
  • 225 g self-raising flour
  • 8 tbsp SPLENDA Granulated
  • 2 free-range egg, beaten


  1. In a bowl, mix together the apricots, stem ginger, raisins and orange juice and leave to soak for 30 minutes.

  2. Preheat the oven to 180┬░C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin using the oil and non-stick parchment paper.

  3. 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, then add the apricot mix gradually, beating to make a batter.

  4. 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.