Fig Lemon Quick Bread With Almond Streusel Recipes

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LEMON FIG QUICK BREAD



Lemon Fig Quick Bread image

A decadant change of pace from the usual banana and zucchini bread, but familiar enough that picky eaters won't be put off by the somewhat niche flavors. Absolutely fabulous for a Sunday church social, a potluck gathering, or a bake sale! Or just make it late at night and eat it all yourself.

Provided by ThatCaptJim

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

1/2 cup fig preserves
1/2 cup Greek yogurt
1/2 cup milk
2 large eggs
1/2 cup butter, melted and cooled
1 tablespoon lemon infused olive oil
3/4 cup sugar
5 small dried figs, coarsely chopped
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups flour

Steps:

  • Mix fig preserves, yogurt, and milk together.
  • Whisk the eggs, and blend into the milk mixture.
  • Add cooled butter and olive oil, then mix in sugar.
  • Toss the chopped figs into a small amount of flour, and mix into mixture, followed by baking soda and salt.
  • Mix in flour; this should produce a thick but still loose batter, like for muffins or cornbread.
  • Pour into a greased and floured 8"x4" loaf pan and bake at 350f for 25 minutes. Turn pan at this point, and bake for a minimum of 25 more minutes. Loaf is done when a sharp knife stuck into the top comes out clean.
  • Rest loaf in pan on cake rack for 30 to 45 minutes, then turn out and allow to cool completely.
  • If you cannot find lemon infused olive oil, use a tablespoon of regular olive oil and the zest of one lemon.

Nutrition Facts : Calories 238.5, Fat 10.1, SaturatedFat 5.5, Cholesterol 52.8, Sodium 218.2, Carbohydrate 34.1, Fiber 0.6, Sugar 19, Protein 3.1

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