FIG BREAD
Sweet, soft and figgy, this quick bread is reminiscent of a Fig Newton cookie. If you happen to have an abundance of figs, this fig bread recipe is a delicious, creative way to use them up. And just as too-ripe bananas make the best banana bread, very ripe figs are ideal here.
Provided by Emily Nabors Hall
Categories Healthy Fig Recipes
Time 2h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray an 8 1/2- x 4 1/2-inch loaf pan with cooking spray.
- Whisk together mashed figs, egg, sugar, butter and vanilla in a large bowl until well combined. Stir together flour, baking powder, salt and cinnamon in a small bowl. Whisk flour mixture into fig mixture, stirring until just combined. Pour batter into prepared pan.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan 10 minutes. Remove from pan; transfer to a wire rack to cool completely, about 1 hour.
Nutrition Facts : Calories 178 calories, Carbohydrate 28 g, Fat 6 g, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, Sodium 148 mg, Sugar 15 g
FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT
Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too
Provided by Sara Buenfeld
Categories Breakfast
Time 1h30m
Yield Cuts into 16 slices (16 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
- Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
- Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.
Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
FIG BREAD
Adapted from Cook Now Serve Later Cookbook, this is a good tasting bread! You can substitute apricots, raisins, dates, etc. for the figs for variation. I have also halved this recipe and baked 45 minutes in a mini loaf pan. Enjoy!
Provided by Sharon123
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In a small saucepan, heat the apple juice over moderately high heat just until boiling, about 3 minutes. Remove from heat, add butter, and stir until melted. Stir in the salt and figs. Cool to room temperature.
- Preheat the oven to 350*F. In a large bowl, stir together the flour, baking powder, and baking soda. In a medium bowl, beat eggs, sugar, and vanilla until well incorporated. Stir in fig mixture and lemon rind. Add all to the dry inigredients and stir until just moistened. Do not overmix.
- Spoon the batter into a greased 8"x4"x2" loaf pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool upright in the pan on a wire rack for at least 10 minutes. Remove and let cool completely.
- Makes 1 loaf.
DATE & FIG BREAD
A sourdough-style bread that's just bursting with fruit and flavour - it bakes in just 20 minutes
Provided by Good Food team
Categories Dinner, Side dish, Snack, Supper
Time 15h
Yield Makes 20 rolls
Number Of Ingredients 12
Steps:
- Mix the starter ingredients together in a bowl. Turn out and knead for 10 minutes. Place in a lightly oiled bowl and leave to rise overnight in the fridge.
- To make the second dough, mix the remaining flours, salt and yeast in a large bowl. Make a well in the centre, stir together the butter and treacle, then pour in the dry ingredients along with almost all the water. If the dough seems a little stiff, add the rest of the water. Turn out onto a lightly floured work surface. Knead the starter into the dough and knead for 10 mins. Put the dough into a lightly oiled bowl and leave to rise for 1 hour until doubled in size.
- Turn out onto a lightly floured work surface. Press the dough out into a rectangle about 2.5cm thick and sprinkle over the figs and dates, then roll up like a Swiss roll, kneading to combine evenly. Cut into 20 pieces and shape into rolls. Leave for 1 hour to prove until doubled in size. Heat oven to 220C/fan 200C/gas 7. Bake for 18-20 mins, until the rolls sound hollow when tapped underneath. Leave to cool on a wire rack.
Nutrition Facts : Calories 248 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
BAJA FIG BREAD
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°.Grease 1 small (7 1/2- × 3 3/4- inch) loaf pan and line with parchment or wax paper. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, soda, cinnamon, and salt. Make a well in the center. 2. In a medium bowl, mix together the egg, orange juice, yogurt, sugar, oil, vanilla, and figs. Pour the wet ingredients into the well of the dry ingredients and stir together just to combine. Do not over mix. (The batter will be thick.) 3. Spoon the batter into the prepared pan, and level the top. Bake in preheated oven about 35 minutes, or until a tester inserted in the center comes out clean. Turn the bread out onto a wire rack. Cool at least 30 minutes. Slice and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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