Baked Good / Breakfast / Brunch / Cake / Dessert

Butternut Apricot Tea Bread


This delicious tea bread recipe calls for a favorite new product: Stony Brook Butternut Squash Seed Oil (available at Whole Foods or on-line), and favorite fruit: dried apricots.  Fall would be a more logical time to combine squash and stone fruit, but the sunny colors of the oil and apricots plus the rich scent of the baking bread “say” spring is here; summer’s on the way. It can be served warm, 10 – 15 minutes out of the oven, toasted with butter and apricot jam, or iced with an almond or vanilla glaze. However, you’ll be struck by the richness of the squash seed oil in contrast to the sweet tartness of the apricots.

Butternut Apricot Tea Bread

Preheat the oven to 350F; prepare two loaf pans by lightly spraying or wiping them with oil.


2/3 cup (6 oz.) dried apricots

2/3 cup water

2 cups (12 oz.) GF flour mix (yours, ours, or Trader Joe’s)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon xantham gum

1/2 cup Butternut Squash Seed Oil ( Substitute extra light olive oil or vegetable oil if you prefer.

7/8 cup (7 oz.) granulated sugar

1 tablespoon molasses

3 extra large eggs

3/4 cup almond milk, room temperature


1.  Preheat the oven to 350 F and prepare the loaf pans by lightly spraying or wiping with vegetable oil.

2.  In a small sauce pan bring the water and apricots to boil.  Cover, turn down the heat, and simmer until the water is absorbed by the fruit. Set aside.  Chop the apricots finely when the fruit is cool enough to handle.

3.  In a medium mixing bowl combine the dry ingredients, excluding the sugar, and whisk to blend.

4.  In the bowl of a stand mixer combine the granulated sugar and molasses.  Add the eggs and beat on medium high speed for 2-3 minutes or until it’s lemon colored and increased in body.

6.  Slowly drizzle in the squash seed oil (it’s fine to use extra light olive oil or vegetable oil).

7.  Alternately add the dry ingredients and almond milk in 2-3 portions each, scraping down as needed.  Try not to over mix.

8.  Add the chopped apricots, taking care to fold them in evenly.  Pour the batter into the prepared pans.

9.  Bake in the middle of the oven for 45 minutes or until the bread is lightly browned and has just pulled away from the edges of the pan.  Cool for 10 – 15 minutes before turning out of the pan.  It’s fine to leave the bread in the pans until completely cooled.

Note: store well wrapped in the refrigerator and heat or toast when serving the next day.

Enjoy this special treat!


7 thoughts on “Butternut Apricot Tea Bread

  1. Thanks for the intro to the butternut squash seed oil. Looks very interesting. Does it mention a heat point?

    • Good question. High in vitamins A and E, I’ve used butternut squash seed and pumpkin seed oils for baking and dipping (bread),not sauteing, although it’s stable to 425F. As with sesame oil, which has a lot of flavor and is expensive, I’d expect to add a few drops of squash seed oil near the end to enhance the dimension of something I’m cooking over a high heat.

  2. Made this amazing recipe and had two good loafs. Did not have apricots (to my surprise;0)) so I added instead all little leftovers of pecans, trailmix, raisins etc and it worked out well. My family loved it and half it allready ‘disappeared’ before it reached the table: delicious and easy! A stayer! Thanks for sharing, Johanna.

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