This is now the third time I've made this bread. I love it. I even managed to screw up the recipe the first time I made it and I still loved it. If you like figs and almonds you gotta try this bread.
There seem to be a lot of ingredients but they are totally worth it. I'm always astonished when I make this because it never seems like there is enough flour. I guess that's a good thing. I love how moist and flavorful this is. The figs are a must in here because they add sweetness, texture and appearance.
This recipe makes two loaves. You should freeze one for later.
When you're chopping the figs before adding them to the recipe make sure to keep them sort of large. They are so pretty when you cut into them inside the bread.
I just mean no finely diced figs.
You know what I mean. :)
If you've got an hour today you should totally make this. You'll be so glad you did when you wake up and have breakfast already made and ready for you. It is also wonderful to take on trips and snack on because it it's really good all on it's own.
Fig, Applesauce and Almond Bread
Recipe found at My Recipes
- 1 cup dried figs
- 1/2 cup boiling water
- 1 Tbsp all-purpose flour
- 2 large egg whites
- 1 large egg
- 3/4 cup applesauce
- 1/3 cup plain, fat free yogurt (I used vanilla)
- 1/4 cup canola oil
- 1/2 tsp almond extract
- 3/4 cup granulated sugar
- 1 1/2 cups (6.75 ounces) all-purpose flour
- 1/2 cup (2.5 ounces) whole wheat flour
- 1/3 cup chopped almonds, toasted
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- Preheat the oven to 350 degrees.
- In a small bowl, combine the figs and boiling water and let sit for 30 minutes.
- Coat two 8 inch loaf pans with cooking spray and dust with 1 Tbsp flour.
- In a small bowl add the egg and egg whites and whisk. Add the applesauce, oil, yogurt and almond extract and stir well. Add the sugar and stir well.
- Weigh or measure out both flours and place in a large bowl. Whisk in the remaining ingredients.
- Drain the figs and chop them coarsely.
- Add the figs and applesauce mixture into the flour mixture and mix until just combined. Divide the batter evenly between the two prepared pans. Sprinkle the tops with the streusel mixture and bake for 55 minutes. Let cool on wire racks for 15 minutes before removing the loafs from the pan. Let the loafs cool completely on wire racks before cutting.
- 2 1/2 Tbsp brown sugar
- 2 Tbsp all-purpose flour
- 1 1/2 Tbsp chopped almonds
- 1 Tbsp chilled butter, cut into pieces
- 1/8 tsp ground cinnamon
- in a small bowl, mix all the ingredients together using a pastry cutter or a fork. Mix until the ingredients are crumbly. Set aside.