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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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! Ingredients:
1 cup apple juice |
1/4 cup unsalted butter (1/2 stick, or margarine) |
1/4 teaspoon salt |
1 1/2 cups dried figs, stems removed, coarsely chopped |
1 3/4 cups flour (i use half whole wheat) |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
2 eggs |
1/3 cup sugar |
1/2 teaspoon vanilla |
1 teaspoon grated lemon rind (or orange rind) |
Directions:
1. 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.
2. 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.
3. 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.
4. Makes 1 loaf.
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