Fresh Fig Bread

FRESH FIG BREAD
Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 c cashews, unsalted coarsely chopped
1 3/4 c all purpose flour
3/4 c sugar
1 tsp baking powder
1/4 Tbsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 eggs lightly beaten
1/2 c butter, unsalted, melted & cooled
1 1/2 c fresh figs (about six figs) chopped or pureed
1 tsp vanilla extract

The Cook

Linda Schack Recipe
Lightly Salted
Waxahachie, TX (pop. 29,621)
Iknownanny
Member Since Dec 2010
Linda's notes for this recipe:
This bread can be used for breakfast or even a dessert bread
Make it Your Way...

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Directions

1
Preheat oven to 350 degrees and place the rack in middle of the oven. Lightly grease and flour a 9"x5"x3" loaf pan and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, ground cinnamon and cashews. Set aside.
In a measuring jar or another bowl, combine the figs, eggs, melted butter and vanilla and mix with a rubber spatula or a wooden spoon. Now lightly fold the wet ingredients into the dry ingredients (with the rubber spatula or wooden spoon) just until combined and the batter is thick and chunky, you do not want it smooth. Do not overmix the batter otherwise the bread will be rubbery and tough. Scrape batter into the prepared pan. Bake for 55-60 minutes or until a wooden skewer inserted in the middle comes out clean. Place on a wire rack to cool, for about 10-15 minutes and then remove from the pan. You can enjoy this bread warm, fresh from the oven or you can also freeze it.

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Comments

3 comments

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user Tiffany Bannworth MissAnubis - Dec 3, 2012
Sounds fantastic! I always cook with figs. Thanks for the share.
user Tiffany Bannworth MissAnubis - Dec 3, 2012
Tiffany Bannworth [MissAnubis] has shared this recipe with discussion group:
For the Love of Husbands, Children, and From Scratch Cooking
user Susan Din spatdi - Dec 3, 2012
I'm always on the lookout for recipes using fresh figs. I have a very prolific tree in my back yard and you can only eat so much jam...
Thanks for posting this recipe!

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