Apricot Pistachio Tea Bread Recipes

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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 TEA LOAF



Apricot Tea Loaf image

Make and share this Apricot Tea Loaf recipe from Food.com.

Provided by katew

Categories     Breads

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

150 g chopped dried apricots
125 ml hot brewed tea
125 g butter
110 g caster sugar
1 egg
100 g self raising flour

Steps:

  • Soak apricots in hot tea for 1 hour till tea is absorbed.
  • Preheat oven to 180 degrees.
  • Grease and line loaf pan - 13cms x 25cms.
  • With electric mixer, cream butter and sugar
  • Add egg and beat well.
  • Fold in flour and apricots.
  • Spoon into prepared pan.
  • Bake 40-45 minutes.
  • Cool in tin for 5 minutes then turn onto wire rack to cool.

Nutrition Facts : Calories 369, Fat 18, SaturatedFat 10.9, Cholesterol 79.8, Sodium 137.7, Carbohydrate 50.3, Fiber 2.4, Sugar 31.8, Protein 4.2

APRICOT TEA BREAD



Apricot Tea Bread image

I found this recipe while cleaning up some old floppy disks. I got it from an old foodie BBS years ago (remember those?)

Provided by Outta Here

Categories     Quick Breads

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup dried apricot
boiling water (enough to cover apricots for soaking)
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup sugar
3 tablespoons canola oil (or melted butter, for richer flavor)
1/2 cup orange juice
1 cup pecans, chopped

Steps:

  • Place apricots in a bowl and cover with boiling water. Soak for 1/2 hour.
  • Preheat oven to 350°F Coat a 9 x 5 inch loaf pan with non-stick cooking spray.
  • Drain apricots, reserving 1/4 cup of the soaking water.
  • Finely chop apricots. Set aside.
  • Sift together dry ingredients. Set aside.
  • Cream together the egg, sugar and oil.
  • Add flour mixture to egg mixture alternately with orange juice and reserved soaking water. Stir in apricots and pecans.
  • Spread batter in loaf pan and bake 1-1 1/4 hours, or until wooden pick inserted into center of bread comes out clean.
  • Turn out onto wire rack and cool.

APRICOT & PISTACHIO FRANGIPANE BLONDIES



Apricot & pistachio frangipane blondies image

Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 12

100g unsalted butter , melted, plus a little extra for the tin
200g light muscovado sugar
½ tsp fennel seeds
1 large egg
120g plain flour
50g pistachios , roughly chopped
1-2 tbsp milk
6 large ripe apricots , halved and stoned
65g golden caster sugar
80g unsalted butter , softened
1 egg
100g pistachios , ground to crumbs

Steps:

  • Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.
  • In a bowl, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.
  • Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or spatula, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it's part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

Nutrition Facts : Calories 330 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein

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