Fig Nut Seed Bread With Ricotta Fruit Recipes

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FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT



Fig, nut & seed bread with ricotta & fruit image

Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too

Provided by Sara Buenfeld

Categories     Breakfast

Time 1h30m

Yield Cuts into 16 slices (16 servings)

Number Of Ingredients 13

400ml hot strong black tea
100g dried fig , hard stalks removed, thinly sliced
140g sultana
50g porridge oat
200g self-raising wholemeal flour
1 tsp baking powder
100g mixed nuts (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping
1 tbsp golden linseed
1 tbsp sesame seed , plus 2 tsp to sprinkle
25g pumpkin seed
1 large egg
25g ricotta per person
1 orange or green apple, thickly sliced, per person

Steps:

  • Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
  • Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
  • Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.

Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

FIG-RICOTTA CAKE



Fig-Ricotta Cake image

Texture is moist and slightly dense, and taste is sweet, buttery, and rich.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

nonstick cooking spray
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 ½ cups whole-milk ricotta cheese
1 cup white sugar
¾ cup unsalted butter, softened
3 large eggs, at room temperature
1 ½ teaspoons almond extract
4 fresh figs, chopped into 1/2-inch pieces
1 tablespoon all-purpose flour
4 fresh fig slices
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
  • Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
  • Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
  • Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
  • Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 45 g, Cholesterol 103 mg, Fat 18.4 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 10.9 g, Sodium 420.9 mg, Sugar 27 g

FIG BREAD



Fig Bread image

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!

Provided by Sharon123

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

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)

Steps:

  • 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.
  • 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.
  • 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.
  • Makes 1 loaf.

FIG AND DATE BREAD



Fig and Date Bread image

I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.

Provided by CORWYNN DARKHOLME

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

1 cup chopped pitted dates
1 cup chopped dried figs
¼ cup unsalted butter, softened
1 ½ teaspoons baking soda
1 cup boiling water
½ cup white sugar
½ cup chopped walnuts
2 eggs
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
  • In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
  • Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
  • Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 36.2 g, Cholesterol 41.2 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 288.3 mg, Sugar 21.8 g

NUT AND FRUIT BREAD



Nut and Fruit Bread image

This is another great holiday bread to make that belonged to my mother. She sometimes served this one, and it is a very old recipe. This bread is good the first day, but better the second. You may use dates instead of raisins if you wish.

Provided by Carol

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 10

Number Of Ingredients 10

2 cups sifted all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
¾ cup chopped walnuts
1 cup raisins
1 tablespoon orange zest
1 egg
1 cup milk
2 tablespoons butter, melted

Steps:

  • Grease an 8 x 5 inch loaf tin thoroughly. Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, beat the egg well. Mix in milk and melted butter or shortening.
  • Sift flour, baking powder, and salt together into a mixing bowl. Add sugar, nuts, raisins and orange rind; mix well. Blend egg mixture into fruit and nut mixture until flour is just moistened. Turn batter into greased loaf tin, and allow to stand for 20 minutes.
  • Place pan in the center of the oven. Bake for 55 to 60 minutes. Turn bread out on wire rack, and cool for several hours before slicing.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 43.6 g, Cholesterol 26.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 347 mg, Sugar 20.1 g

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