Fig Bread with Sherry
Yield
1 loafPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
figs
stems, coarsely chopped |
*
|
| ¼ | cup |
sherry
dry |
*
|
| 1 ⅔ | cups |
all-purpose flour
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
liquid egg substitute
|
|
| 2 | tablespoons |
liquid egg substitute
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
figs
stems, coarsely chopped |
*
|
| 59 | ml |
sherry
dry |
*
|
| 394 | ml |
all-purpose flour
|
|
| 118 | ml |
walnuts
chopped |
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
nutmeg
ground |
|
| 5 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
liquid egg substitute
|
|
| 3E+1 | ml |
liquid egg substitute
|
|
| 2 | large |
eggs
|
|
Directions
Combine figs and sherry and let stand at least 15 minutes.
Combine flour, walnuts, cinnamon, baking soda, nutmeg and salt.
In a mixing bowl, beat sugar, oil and eggs to mix.
Blend in flour mixture.
Gently stir in figs and sherry.
Pour batter into well-greased 5x9 inch loaf pan.
Bake in a 350℉ (180℃). oven until bread feels firm when gently pressed in center, about 1 hour.
Let cool in pan 10 minutes.
Invert on rack to cool completely.
