Steep tea bags in the hot water for 10 minutes. In a small container with lid, mix together dried fruit, lemon zest, and 1¼ cups of the tea; cover and let soak at least 2 hours. Reserve remaining ¼ cup of tea for icing.
Preheat oven to 350 F. In a large bowl, beat brown sugar and eggs together using a wooden spoon, then stir in flour, baking powder, salt, and spices until incorporated (batter will be quite thick). Mix in tea-soaked fruit until all liquid is incorporated and fruit is well dispersed. Transfer batter into an 8x8-inch greased baking dish and bake 50 to 55 minutes, until toothpick comes out clean.
Whisk together powdered sugar and 2 tablespoons of reserved tea, adding more tea until icing reaches desired consistency. Once bread has completely cooled, drizzle icing across top.
Per serving: 189 calories, 1 gram fat (0 grams saturated fat), 43 grams total carbohydrates, 23 milligrams cholesterol, 213 milligrams sodium, 1 gram fiber, 2 grams protein.
