Lemon Fig Quick Bread Recipes

FIG BREAD

Steps:

• Preheat oven to 350 degrees F. Spray an 8 1/2- x 4 1/2-inch loaf pan with cooking spray.
• Whisk together mashed figs, egg, sugar, butter and vanilla in a large bowl until well combined. Stir together flour, baking powder, salt and cinnamon in a small bowl. Whisk flour mixture into fig mixture, stirring until just combined. Pour batter into prepared pan.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan 10 minutes. Remove from pan; transfer to a wire rack to cool completely, about 1 hour.

FIG BREAD WITH NUTS

Steps:

• Preheat your oven to 350°F. Use some butter to grease the inside of a loaf pan. Dust the inside with flour; this helps prevent the bread from sticking to the pan. Melt the 1/2 cup of butter.
• Mix the flours, baking soda and powder, salt and nuts in a bowl.
• In another bowl, beat the eggs with the sugars until well combined. Stirring constantly, incorporate the butter. Add this to the bowl with the flour, stir once, then add the figs. Stir until combined.
• Pour the batter into the loaf pan, using a spatula to get everything out of the bowl. Bake uncovered for about 50 minutes, until a toothpick comes out of the loaf cleanly. Let the bread rest 10 minutes, then pop it out of the pan to cool on a rack.

FIG BREAD

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.

LEMON FIG QUICK BREAD

Steps:

• Mix fig preserves, yogurt, and milk together.
• Whisk the eggs, and blend into the milk mixture.
• Add cooled butter and olive oil, then mix in sugar.
• Toss the chopped figs into a small amount of flour, and mix into mixture, followed by baking soda and salt.
• Mix in flour; this should produce a thick but still loose batter, like for muffins or cornbread.
• Pour into a greased and floured 8"x4" loaf pan and bake at 350f for 25 minutes. Turn pan at this point, and bake for a minimum of 25 more minutes. Loaf is done when a sharp knife stuck into the top comes out clean.
• Rest loaf in pan on cake rack for 30 to 45 minutes, then turn out and allow to cool completely.
• If you cannot find lemon infused olive oil, use a tablespoon of regular olive oil and the zest of one lemon.