APRICOT PISTACHIO TEA BREAD

Apricot Pistachio Tea Bread image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h25m

Yield 16

Number Of Ingredients 15

Previous Next

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

Steps:

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

Nutrition Facts : Calories 372, Carbohydrate 56 g, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg