Date, apricot and pecan tea bread recipe 150g (5½oz) dried stoned dates, chopped 75g (2¾oz) dried ready-to-eat apricots, chopped 75ml (2¾fl oz) apple juice 175g (6oz) butter 140g (5oz) soft dark-brown sugar finely grated zest of 1 orange 1 egg, lightly beaten 100g (3½oz) plain flour 125g (4½oz) malted brown flour 1 tsp baking powder good pinch of mixed spice really generous grating of nutmeg 50g (1¾oz) pecans, roughly chopped 1½ tbsp pumpkin seeds 1½ tbsp sunflower seeds 1 tbsp sesame seeds (optional) Melt the butter, allow it to cool, then add it to the date and apricots along with the sugar, zest and egg. Sift the flours into a bowl then put the bran in the sieve back into the flour. Add the baking powder, mixed spice, nutmeg, pecans, pumpkin and sunflower seeds. Make a well in the middle and add the date and egg mixture, stirring in the dry ingredients. Make sure everything is combined but don't overwork. Scrape into the tin and sprinkle with sesame if you want. Bake in an oven preheated to 180°C/350°F/gas mark 4 for an hour and a quarter. A skewer inserted into the middle should come out clean. Leave to cool for 10 minutes then turn on to a wire rack, remove the paper and set the right way up. Leave to cool. Eat slices, spread with butter, for afternoon tea or morning coffee.