Apricot Ginger And Walnut Tea Bread Recipes

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APRICOT WALNUT TEA BREAD



Apricot Walnut Tea Bread image

Delicious bread that is wonderful with tea, or coffee! This bread needs to 'ripen' for 12 hours in your fridge and that is not included in the prep time.

Provided by Hey Jude

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 10

1 cup dried apricot
1 1/2 cups boiling water
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup sugar
1/2 cup vegetable oil
1 cup coarsely chopped walnuts

Steps:

  • Preheat your oven to 350°; grease a 9-inch loaf pan.
  • Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool.
  • Sift the flour, baking powder, and salt and set aside.
  • In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended.
  • Gradually add the apricot mixture, beating constantly.
  • Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan.
  • Bake for 1 hour.
  • Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.

Nutrition Facts : Calories 4046.2, Fat 194, SaturatedFat 23.3, Cholesterol 211.5, Sodium 2351.1, Carbohydrate 540.1, Fiber 25.8, Sugar 274.1, Protein 60.8

APRICOT PISTACHIO TEA BREAD



Apricot Pistachio Tea Bread image

Bake this delicious nutty bread made using Gold Medal® all-purpose flour and apricot.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 16

Number Of Ingredients 15

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

APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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