Fabulous Fig Bread

Fabulous Fig Bread

Wrapped as a gift or eaten on the spot, complement your tea or coffee with this delicious fruit and nut bread!

Rating:

4 stars 4 stars 4 stars 4 stars (13 ratings made) Rate
Serves: 22 person(s) Change

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

Yield: 22 x slices (or 1 loaf)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Imperial

  • 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 350F.

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.

Variations:

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.

Tips:

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

Thanks to California Fig Advisory Board - www.californiafigs.com