We're not really fig people. They don't show up very often in our grocery stores, because we live a long way from areas where they are grown. But every now and then figs will make an appearance at my favorite grocery store. Last year, I bought a carton of figs on a whim. As soon as I got home, I realized that I had NO IDEA what to do with them. Eventually I turned them in to this delicious quick bread, and I've made it several times since. It's tastes a lot like apple bread or zucchini bread-- moist and slightly sweet, with a wholesome edge to it. I like to eat it warm with a smear or butter. Delicious!
- approximately 10 ripe figs (should make 1 cup puree)
- 1/2 cup honey
- 1/4 cup butter, softened
- 2 eggs
- 1/4 cup brown sugar
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat your oven to 350. Prepare a 9x5 loaf pan with non-stick spray or butter.
Begin by pureeing your figs. Cut the stems off, chop in half, and throw them in a food processor. They should be the consistency of applesauce but a bit 'gummier', with some bits of skin visible. Set aside.
In a mixing bowl, cream together honey and butter. Add fig puree and eggs, and brown sugar. Mix until well combined.
In a separate bowl, combine flour, baking powder, cinnamon, ginger, cloves, baking soda and salt.
Slowly add dry ingredients to wet ingredients, in several batches, mixing until just combined.
Pour batter into loaf pan. Bake for 50-60 minutes, until the top is golden brown. Cool for 15 minutes, then run a knife along the edge to loosen. Turn out onto a cooling rack and let cool.
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