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Apricot Pistachio Tea Bread
Apricot Pistachio Tea Bread
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Prep Time:
15 minutes
Total Time:
2 hours 25 minutes
Bake a scrumptious nutty bread with Gold Medal® flour and apricot.
Ingredients:
  • 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
  • 1 cup powdered sugar
  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 2 (8x4-inch) loaf pans.
  • Combine flour, granulated sugar, baking powder, salt, baking soda, and ginger in a large bowl. Add in apricots and nuts, stirring until well mixed. Set aside.
  • Combine buttermilk, oil, eggs, and vanilla in a separate bowl, and mix thoroughly. Pour this mixture into the flour mixture and stir until just combined. Divide the batter evenly between the pans.
  • Bake for 1 hour or until golden brown and a toothpick inserted in the center comes out clean. If needed, loosely cover with foil after 40 minutes to prevent excessive browning. Let it cool for 10 minutes in the pans, then transfer to cooling racks. Allow to cool completely for about 1 hour.
  • Combine glaze ingredients in a small bowl until smooth and thin, then generously drizzle over bread.

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