fig bread
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.
Ingredients:
- cooking spray
- 6 ounces fresh figs, stemmed, chopped and mashed
- 1 large egg
- ¾ cup granulated sugar
- ⅓ cup (about 2 1/2 ounces) unsalted butter, melted
- ½ teaspoon vanilla extract
- 2 cups (about 8 ounces) white whole-wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Directions:
- 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.
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