If you like figs, you will love this Fig Bread –
I bet you will like it even if you don’t like figs!
I love figs and fig trees; I now have four fig trees planted in my orchard. That might be a bit obsessive, but this is a farm and I can share. When figs get ripe, they come in great profusion, so I needed some recipes to use all these great fruits of the gods. I make Fig Preserves or Jam and Fig Bread.
- • ½ pound ripe figs*, stemmed and chopped or mashed (1/2 cup mashed figs)
- • 1 Tablespoon Grand Marnier or knock-off orange liqueur like Grand Gala or Harlequin
- • 1 egg
- • ¾ cup sugar
- • ¼ cup corn oil
- • 1 cup self-rising flour
- • ½ teaspoon ground cinnamon
- • ½ teaspoon ground nutmeg
- • ½ teaspoon salt
- • ½ cup chopped pecans or walnuts (reserve ¼ cup to sprinkle on top of the loaves)
- • Cream cheese for spreading on warm fig bread
- Spray 3 or 4 mini-loaf pans with baking spray with flour. Preheat oven to 350 degrees.
Wash the figs and remove stems. Chop or mash figs and stir in the Grand Marnier; let stand 15 minutes.
Whisk egg in a large mixing bowl. Add the sugar and oil.
In another large mixing bowl, mix the flour, cinnamon, nutmeg and salt.
Measure ½ cup of the fig-Grand Marnier mixture and stir this into the egg mixture. Mix wet and dry ingredients until combined.
Stir in chopped nuts, reserving a few to sprinkle on the loaves.
Pour batter into 2 small well-greased loaf pans. Fill only ½ full. Do not overfill.
Sprinkle reserved nuts on top and bake at 350º F for 35-45 minutes or until a straw inserted into the center comes out clean. This is a moist bread and tends to cook slowly in the middle. If straw is still sticky and the tops of the loaves are brown, lay a piece of aluminum foil on top of the loaves, shiny side down, for the last few minutes of baking. This bread will look done before it is done.
Cool in pan 5 min, then invert onto a drying rack. Bread can be frozen for a month.
Yield: 3-4 mini loaves
*This recipe is great with frozen figs. I just froze ripe figs in zip lock bags. They keep months.
Recipe from Innkeeper Chloe at Big Mill Bed and Breakfast 252-792-8787