Apricot Pistachio Tea Bread

Bake this delicious tea bread made dried apricots and pistachios.

Yield

16 servings

Bread Ingredients

3 cups all-purpose flour
2 cups granulated (white) 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 extract

Glaze Ingredients

1 cup confectioners' (powdered) sugar
1 teaspoon grated lime peel
1/4 cup lime juice

Directions

Preheat oven to 350°F (177°C). Grease two 8 x 4-inch loaf pans with Pan Release, shortening dusted lightly with flour or baking spray with flour.

In large bowl, mix flour, granulated sugar, baking powder, salt, baking soda and ginger. Stir in apricots and nuts. Set aside.

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.

Bake for 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 wire cooling racks. Cool completely, about 1 hour.

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over bread.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 1 hour
Cool Time: 1 hour 10 minutes
Total Time: 2 hours 25 minutes

Nutritional Information

Amount per serving: Calories 372, Total Fat 15 g (Saturated Fat 2 g), Sodium 280 mg; Total Carbohydrate 56 g (Dietary Fiber 1 g), Protein 6 g; Exchanges: 1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 3 1/2

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