Baja Fig Bread Recipes

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FRESH FIG BREAD



Fresh Fig Bread image

Fig bread, a popular quick bread made with figs and pecans. This fig bread makes two standard loaves of quick bread with fresh figs and pecans.

Provided by Diana Rattray

Categories     Bread     Cakes     Snack     Breakfast     Dessert     Cake

Time 1h17m

Yield 20

Number Of Ingredients 10

3 eggs
2 1/2 cups sugar (may reduce to 2 cups)
2 cups ripe figs , mashed
3/4 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup buttermilk , well shaken
1 cup pecans, chopped

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

FIG PRESERVES BREAD



Fig Preserves Bread image

I had some fig preserves in the fridge that needed to be used and I thought they would go great in bread. I tried to make the recipe low in fat, but I do love a slice of this slathered in butter. Taste your preserves to see how sweet they are... you may find you can cut down on the sugar.

Provided by Megan Michelle

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 10

1 1/2 cups unsweetened applesauce
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 (16 ounce) jar fig preserves (no sugar added)
1 cup pecan pieces

Steps:

  • Preheat oven to 350.
  • Beat together first 3 ingredients.
  • In another bowl sift together the next 5 ingredients.
  • Add to wet ingredients and stir in fig preserves and pecans.
  • Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
  • Bake for 55-65 minutes.

Nutrition Facts : Calories 284.9, Fat 6.1, SaturatedFat 0.8, Cholesterol 34.9, Sodium 247.5, Carbohydrate 53.8, Fiber 2, Sugar 28.8, Protein 4.4

BAJA FIG BREAD



Baja Fig Bread image

Number Of Ingredients 13

5 ounces Golden West Whole Wheat Flour, 1 (25-pound) bag
2 ounces all-purpose Conagra All Purpose Flour, 25 pounds
ounce Tones Baking Powder, 1 (32-ounce) bottle
ounce Arm and Hammer Baking Soda, 1 (4-pound) box
1/2 ounce ground Schilling Cinnamon, 1 (1-ounce) container (Mexican canela or Ceylon variety preferred)
ounce Morton Salt, 1 (26-ounce) carton
1 large Mountain Valley Eggs, 1.5 dozen , beaten
1/2 cup Tropicana Pure Premium - Grovestand Orange Juice, 1 (96-fluid ounce) bottle
3 ounces Dannon Fat Free Plain Yogurt, 1 (32-ounce) container or sour cream
1/2 ounce dark C&H Brown Sugar, 4 pound
1 tablespoon canola oil or Crisco All Vegetable Oil, 1 gallon
2 teaspoons pure Tones Pure Vanilla, 1 (16-fluid ounce) bottle
1/2 pound finely chopped California mission Oregon Kadota Figs Canned Fruit, 1 (17-ounce) can

Steps:

  • 1. Preheat oven to 350°.Grease 1 small (7 1/2- × 3 3/4- inch) loaf pan and line with parchment or wax paper. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, soda, cinnamon, and salt. Make a well in the center. 2. In a medium bowl, mix together the egg, orange juice, yogurt, sugar, oil, vanilla, and figs. Pour the wet ingredients into the well of the dry ingredients and stir together just to combine. Do not over mix. (The batter will be thick.) 3. Spoon the batter into the prepared pan, and level the top. Bake in preheated oven about 35 minutes, or until a tester inserted in the center comes out clean. Turn the bread out onto a wire rack. Cool at least 30 minutes. Slice and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BAJAN SWEET BREAD (BARBADOS)



Bajan Sweet Bread (Barbados) image

A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from caribbeanchoice.com

Provided by Random Rachel

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 14

3/4 cup brown sugar
1/3 cup shortening (or coconut oil)
1/3 cup butter
2 cups flour
1 pinch salt
2 1/4 cups grated coconut
1/4 cup raisins, chopped
1/4 cup dried cherries, chopped
1 tablespoon grated nutmeg
1 tablespoon almond extract
1 1/3 cups evaporated milk
3 tablespoons water
1 tablespoon butter (for pan)
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
  • In a mixer cream together the brown sugar, shortening and butter.
  • Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
  • Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
  • Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
  • Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.

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.

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