Wrapped as a gift or eaten on the spot, complement your tea or coffee with this delicious fruit and nut bread!
Preparation Time: 20 mins
Cooking Time: 1 hr
Extra Time: 1 hr
Yield: 22 x slices (or 1 loaf)
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 in preheated oven 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.
Top with apricot or orange fruit spread and low-fat whipped cream (such as Ricotta Cream or Cashew Cream - see recipes below).
Serving suggestions are not included in the nutritional analysis.
For a homemade gift, wrap the loaf in cellophane wrap and add a ribbon.