Fig Bread

fig breadFrom January 20, 2006:  Here’s another recipe from my friend Donna.  She got it from her Tassajara Cookbook.  I made 3 mini loaves instead of one big loaf and they baked for 30 to 35 minutes.  I also used white grape juice in the recipe (I didn’t have apple or orange juice) and all purpose flour (instead or pastry flour) and it all turned out well.

Fig Bread

1 cup apple or orange juice (both are good)
1 1/2 cups dried figs, de-stemmed but left whole (I cut in half)
1/4 teaspoon salt
1/4 cup butter or margarine
2 eggs
1/3 cup sugar
1/2 teaspoon vanilla
1 teaspoon lemon or orange rind, grated
1 3/4 cups pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Heat the juice almost to boiling and pour it over figs, salt and butter in a mixing bowl.  Stir to melt and set aside in the refrigerator to cool.  Beat eggs, then beat in the sugar, vanilla and fruit rind.  Stir this into well cooled (room temperature) fig mixture.  Sift the flour together with the baking powder and baking soda.  Mix into the wet ingredients with a minimum number of strokes.  Grease and flour medium sized loaf pan (I used 8.5 X 4.5 size) pour in the batter, and bake at 350 degrees for 50 to 60 minutes, until a toothpick comes out clean.

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