Apricot Pistachio Tea Bread

Apricot Pistachio Tea Bread

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

Prep Time

15

Minutes

Total Time

2:25

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings (1 slice)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 372
    • Total Fat 15g
      • (Saturated Fat 2g,),
    • Sodium 280mg;
    • Total Carbohydrate 56g
      • (Dietary Fiber 1g,
    • Protein 6g;
    Percent Daily Value*:
      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.