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 AND DATE BREAD
I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.
Provided by CORWYNN DARKHOLME
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
- In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
- Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
- Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 36.2 g, Cholesterol 41.2 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 288.3 mg, Sugar 21.8 g
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.
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.
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
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