Sunday, October 14, 2012

Apricot-Pistachio Tea Bread

3        cups all-purpose flour
2        cups granulated sugar
2        teaspoons baking powder
1/2      teaspoon baking soda
1        teaspoon salt
1/2      teaspoon ground ginger
1        cup chopped pistachio nuts
1        cup chopped dried apricots
1-1/4    cups buttermilk
2/3      cup vegetable oil
3        eggs , beaten
1-1/2    teaspoon vanilla
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 completely  about 1 hour .
1       cup powdered sugar
1       teaspoon grated lime peel
1/4     teaspoon vanilla
     In a small bowl  , mix glaze  ingredients  until smooth  and thin  enough to drizzle . Drizzle over bread

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