Lighter Southern Fig Bread Recipes
FIG BREAD
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
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.
FRESH FIG BREAD
Steps:
- Gather the ingredients.
- Heat the oven to 350 F/180 C/Gas 4. Grease and flour two 9 x 5 x 3-inch loaf pans (or 3 small loaf pans).
- In a mixing bowl with an electric mixer, beat the eggs. Add the sugar and beat well.
- With the mixer on low speed, add the mashed figs and vegetable oil.
- Sift together flour, baking soda, salt, and cinnamon.
- Add the flour mixture to the first mixture alternating with the buttermilk. Beat until well blended.
- Fold in chopped pecans.
- Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The center may sink slightly while cooling.
Nutrition Facts : Calories 303 kcal, Carbohydrate 45 g, Cholesterol 28 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 255 mg, Sugar 29 g, Fat 13 g, ServingSize 20 servings, UnsaturatedFat 0 g
LIGHTER SOUTHERN FIG BREAD
This fig bread can either be made in a bundt pan or as a loaf or miniature loaves. It is a very versatile recipe so please feel free to experiment by tossing in any other types of nuts or fruits (i.e. dates, raisins, and/or walnuts) to spice it up to your liking. What makes this a "Southern" recipe are the spices that are used. Figs are indigenous to this area (Louisiana) but dried figs would work just as well. If you are to use dried figs, I would definitely soak them (like you would raisins) for about an hour or more to "puff them out." Note: Dependent on the baking vessel of your choice, the cooking times will vary. Rule of thumb: Bake until a toothpick or knife is inserted into the center and comes out clean. Do not over bake or the "bread/cake" will come out dry. Also, don't forget to grease and lightly flour your baking dish so that the pastry comes out easily when removed after baking. Let the baking dish fully cool before "dumping out."
Provided by GoBugsy
Categories Dessert
Time 1h15m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 9 1/2 x 13 inch baking pan (or bundt pan). Preheat oven to 350 degrees.
- Beat eggs; add sugars and beat well. Add the mashed figs and applesauce. (Be sure not to over mix).
- Sift together flour, baking soda, salt, clove, nutmeg, cinnamon and ginger.
- Add the flour mixture alternately with the buttermilk. Beat well.
- Fold in the chopped pecans (walnuts) and pour into your baking pan(s). (Note: This pan or pans should be greased with vegetable oil or canola oil and lightly dusted with flour.).
- Bake at 350 degrees or until toothpick comes out clean when inserted into the center of the bread/cake.
Nutrition Facts : Calories 329.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 56.3, Sodium 1000.8, Carbohydrate 54.9, Fiber 2.6, Sugar 20.5, Protein 7.1
FIG AND RAISIN BREAD
This simple recipe yields a nice, rustic, crusty bread. Measurements are in cups instead of by weight because this is more about the ratio than the exact weight measurement.
Provided by Diana71
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 5h
Yield 8
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
- Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
- Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
- Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough.
- Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 61.7 g, Fat 1.1 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 660.5 mg, Sugar 20.2 g
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