Fabulous Fig Bread
Yield
1 loafPrep
15 minCook
1 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
figs
dried and |
*
|
| 1 | cup |
water
boiling |
|
| ¾ | cup |
pistachio nuts
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
margarine
or butter |
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
liquid egg substitute
or 1 egg |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
figs
dried and |
*
|
| 237 | ml |
water
boiling |
|
| 177 | ml |
pistachio nuts
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
margarine
or butter |
|
| 237 | ml |
sugar
|
|
| 45 | ml |
liquid egg substitute
or 1 egg |
|
| 5 | ml |
vanilla extract
|
|
Directions
In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour.
Position a rack in the center of the oven and preheat to 350℉ (180℃).
Grease an 8½ inch by 4½ inch loaf pan.
In medium sized bowl, combine the flour, baking soda and salt.
In a large bowl, beat the butter until fluffy.
Gradually beat in the sugar.
Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened.
Add the dry ingredients and beat until just blended.
With a spoon, blend in the fig mixture.
Turn into the prepared pan and bake 1 to 1¼ hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched.
Cool in pan on a rack for 15 minutes, and then turn out and cool completely.
Wrap in plastic and store overnight before serving.
Cut into thin slices.
