Fig Lemon Quick Bread With Almond Streusel Food
LEMON FIG QUICK BREAD
A decadant change of pace from the usual banana and zucchini bread, but familiar enough that picky eaters won't be put off by the somewhat niche flavors. Absolutely fabulous for a Sunday church social, a potluck gathering, or a bake sale! Or just make it late at night and eat it all yourself.
Provided by ThatCaptJim
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix fig preserves, yogurt, and milk together.
- Whisk the eggs, and blend into the milk mixture.
- Add cooled butter and olive oil, then mix in sugar.
- Toss the chopped figs into a small amount of flour, and mix into mixture, followed by baking soda and salt.
- Mix in flour; this should produce a thick but still loose batter, like for muffins or cornbread.
- Pour into a greased and floured 8"x4" loaf pan and bake at 350f for 25 minutes. Turn pan at this point, and bake for a minimum of 25 more minutes. Loaf is done when a sharp knife stuck into the top comes out clean.
- Rest loaf in pan on cake rack for 30 to 45 minutes, then turn out and allow to cool completely.
- If you cannot find lemon infused olive oil, use a tablespoon of regular olive oil and the zest of one lemon.
Nutrition Facts : Calories 238.5, Fat 10.1, SaturatedFat 5.5, Cholesterol 52.8, Sodium 218.2, Carbohydrate 34.1, Fiber 0.6, Sugar 19, Protein 3.1
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