Fabulous Fig Bread 

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Serves: 22 person(s)

Preparation Time: 20 mins
Cooking Time: 1 hr
Extra Time: 1 hr 15 mins (for cooling)

Yield: 22 x slices (or 1 loaf)

Complement your tea or coffee with this delicious fruit and nut bread!

Suggestions:

For a homemade gift, wrap the loaf in cellophane wrap and add a ribbon.

Ingredients:

1 cup California dried figs, stems removed, chopped fine or ground

1 cup unsalted pistachios

1 cup boiling water

1 1/2 cup all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/4 cup butter or margarine

1 cup sugar

1 large egg, or 3 Tbsp egg substitute

1 tsp vanilla

Directions:

In a medium-sized heatproof bowl, combine the figs and pistachios; add the boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350ºF.

In a medium-sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy, and gradually beat in the sugar. Add the egg and vanilla and beat until lightened, about 1 to 2 minutes. Add the dry ingredients and beat just until blended. With a spoon, blend in the fig mixture.

Turn batter into a greased 8 1/2 x 4 1/2-inch loaf pan, and bake until the bread just begins to pull away from the sides of the pan and the top springs back when lightly touched, 1 to 1 1/4 hour. Cool in the pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.

Variations:

Top with apricot or orange fruit spread and lowfat whipped cream (such as Ricotta Cream or Cashew Cream - see recipes below).

Serving suggestions are not included in the nutritional analysis.

Author:

California Fig Advisory Board
CA Fig Advisory Board

Related Recipes:

Cashew Cream
Ricotta Cream