Apricot Pistachio Tea Bread

Bake this delicious nutty bread made using Gold Medal® all-purpose flour and apricot.

  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 16

Bread

3
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
2
teaspoons baking powder
1
teaspoon salt
1/2
teaspoon baking soda
1/2
teaspoon ground ginger
1
cup chopped dried apricots
1
cup chopped pistachio nuts
1 1/4
cups buttermilk
2/3
cup vegetable oil
3
eggs, beaten
1 1/2
teaspoons vanilla

Glaze

1
cup powdered sugar
1
teaspoon grated lime peel
1/4
cup lime juice

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 2 (8x4-inch) loaf pans with shortening; lightly flour.
  • 2 In large bowl, mix flour, granulated sugar, baking powder, salt, baking soda and ginger. Stir in apricots and nuts. Set aside.
  • 3 In another bowl, mix buttermilk, oil, eggs and vanilla until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Divide batter between pans.
  • 4 Bake 1 hour or until golden brown and toothpick inserted in center comes out clean, covering loosely with foil after 40 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 5 In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over bread.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
372
,
% Daily Value
Total Fat
15g
15%
(Saturated Fat
2g,
2%
),
Sodium
280mg
280%;
Total Carbohydrate
56g
56%
(Dietary Fiber
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.