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Fresh Fig Bread
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- #85455
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
1 comment
ingredients
1 1/2 cup light or dark figs, stemmed and coarsely chopped
1/4 cup dry sherry
1 2/3 cup flour
1/2 cup chopped walnuts
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup sugar
1/2 cup salad oil
2 eggs
directions
Combine figs and sherry; let stand 15 minutes.
Mix together flour, walnuts, cinnamon, nutmeg, baking soda and salt. In a mixer bowl, beat sugar, oil and eggs to mix; blend in flour mixture. Gently stir in figs and sherry; pour batter into well-greased loaf pan.
Bake at 350 degrees F for 1 1/4 hours or until bread feels firm when gently pressed in center. Cool in pan 10 minutes, then invert onto a rack. Bread can be frozen for later use.
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nutrition data
310 calories, 13 grams fat, 44 grams carbohydrates, 4 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
September 30, 2018
Delicious!
September 3, 2017
Excellent! Moist and delicious. I added chocolate chips, why not? !!!
September 6, 2016
This is the best fig bread recipe I have ever come across. You can not use cooking sherry but need dry real sherry. like Taylor's. I have given this recipe to so many people I can't count. It is delicious and haven't met one person who doesn't love it! It will not disappoint!
can you sub dry sherry and what would it be
August 12, 2009
I doubled the recipe and have made it 3 times. After the first time, I reduced the sugar to 1 cup/loaf and it was still plenty sweet. I used King Arthur white whole wheat flour. Everyone loves this bread/dessert!