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.
FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
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
EASY TO MAKE HOMEMADE FIG BREAD
Provided by Albert Bevia @ Spain on a Fork
Number Of Ingredients 11
Steps:
- Pre-heat your oven to the BAKE only option to 170 C which is about 350 F
- Heat a non-stick frying pan with a medium heat and dry roast a 1/4 cup of blanched almonds between 3 to 4 minutes, then set aside
- Grab 6 fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree
- Next add 2 tablespoons of organic honey and 2 tablespoons of extra virgin Spanish olive oil to the mortar and mix everything together until well mixed
- Add 1 cup of all-purpose flour to a bowl, a generous teaspoon of baking powder, 2 tablespoons of sugar and mix it together until well mixed
- Add the fig mixture into the bowl with flour, also add a 1/4 cup of oat milk and a pinch of sea salt and mix everything together until well mixed
- Grease a 2 x 6 inch bread pan with some extra virgin Spanish olive oil and evenly distribute the bread mixture into the pan
- Add the bread pan into the oven for exactly 30 minutes, then remove from the oven and let rest at room temperature for at least 15 minutes
- Remove from the bread pan, cut into thin slices and serve
- Enjoy!
FIG "BREAD"
This is not technically a bread in the "baked" sense, but is made of pressed figs and walnuts that is then sliced to serve on a cheese board.
Provided by Anna Olson
Categories bread,cheese,snack
Time 10m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Line a loaf pan (really any size in the area of 9-x-5-inch/2L) with plastic wrap.
- Place the figs, cinnamon, cardamom and orange juice in the bowl of a food processor and pulse until the figs are roughly chopped and the juice is absorbed. Transfer this to a bowl and stir in the walnut halves. Spread this into the prepared pan (it will only fill just over an inch/25 mm), cover the top with plastic and press down firmly with a weight, such as another loaf pan. Let this chill for about an hour, then unwrap and slice thinly to place of a cheese board.
FIG PRESERVES BREAD
I had some fig preserves in the fridge that needed to be used and I thought they would go great in bread. I tried to make the recipe low in fat, but I do love a slice of this slathered in butter. Taste your preserves to see how sweet they are... you may find you can cut down on the sugar.
Provided by Megan Michelle
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Beat together first 3 ingredients.
- In another bowl sift together the next 5 ingredients.
- Add to wet ingredients and stir in fig preserves and pecans.
- Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
- Bake for 55-65 minutes.
Nutrition Facts : Calories 284.9, Fat 6.1, SaturatedFat 0.8, Cholesterol 34.9, Sodium 247.5, Carbohydrate 53.8, Fiber 2, Sugar 28.8, Protein 4.4
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