Monday, September 27, 2010

Fig and Almond Loaf

Things are finally beginning to feel a little more seasonal.  Yesterday, I got motivated and did my first baking in months.  With a cool 72 degrees outside, I was okay with turning on the oven in our apartment.  First on the agenda, was Will's favorite Zucchini Pineapple Bread which I made in the form of muffins this time.  I then tried a new one--Fig and Almond Bread.  My friend, Shannon, facebooked about it and the title alone had me enthralled.  It's a recipe she found in Cooking Light magazine, but I was able to find it easily online.  It turned out so well!  I wish I would have used fresh figs since they are all over right now, but the dry worked just fine, too.

It's easy and I highly recommend trying it!

Fig and Almond Loaf
adapted from Cooking Light magazine


    * 2 1/2  tablespoons  brown sugar
    * 2  tablespoons  all-purpose flour
    * 1 1/2  tablespoons  coarsely chopped almonds
    * 1  tablespoon  chilled butter, cut into small pieces
    * 1/8  teaspoon  ground cinnamon
    * 1  cup  dried figs
    * 1/2  cup  boiling water
    * Cooking spray
    * 1  tablespoon  all-purpose flour
    * 2  large egg whites
    * 1  large egg
    * 3/4  cup  applesauce
    * 1/3  cup  plain fat-free yogurt
    * 1/4  cup  canola oil
    * 1/2  teaspoon  almond extract
    * 3/4  cup  granulated sugar (Florida Crystals!)
    * 2 cups whole wheat pastry flour
    * 1/3  cup  chopped almonds
    * 1  teaspoon  baking powder
    * 1  teaspoon  ground cinnamon
    * 1/2  teaspoon  salt
    * 1/2  teaspoon  baking soda


1. Preheat oven to 350°.

2. To prepare streusel, combine first 5 ingredients in a small bowl, stirring with a fork until crumbly; set aside.

3. To prepare bread, combine figs and 1/2 cup boiling water in a small bowl; let stand 30 minutes. Coat 2 (8-inch) loaf pans with cooking spray; dust with 1 tablespoon flour.

4. Place egg whites and egg in a medium bowl; stir well with a whisk. Add applesauce, yogurt, oil, and almond extract; stir well. Add sugar; stir well.

5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a large bowl, stirring with a whisk. Drain figs, and coarsely chop. Add figs and applesauce mixture to flour mixture, stirring until just combined. Divide batter between prepared pans. Sprinkle streusel over batter. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 15 minutes on a wire rack; remove from pans. Cool completely on wire rack.

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