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Apricot Pistachio Tea Bread

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Apricot Pistachio Tea Bread
  • Prep Time 15 min
  • Total Time 2 hr 25 min
  • Servings 16
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Bake this delicious nutty bread made using Gold Medal® all-purpose flour and apricot.

Ingredients

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

Directions

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