Figgy Bread

Figgy Bread is a great snacking bread!

When my son’s in-laws generously gave us frozen figs from their trees, I had to find the perfect way to use them.  Wow, was this it!  The recipe is from chefs.com as figgy pudding but some changes when I made it–some purposely and some accidentally–make me now call it figgy bread.  I don’t know how it was supposed to be but the result of my mistakes were sooo good that when I made it a second time, I did it that way  again.  I would think it would freeze well but honestly, I have not even had to find a way to wrap it.  It is eaten immediately and does not even need any sugar, icing or butter added to eat.  

Figgy Bread is deliciously moist and perfect for snacking.  I try to time it to come out of the oven when we are all home and needing a snack.  Most recently, it greeted my boys as they came in from shoveling snow.  We are out of figs but I plan to try it with peaches, apricots or maybe even bananas the next time.

Try also:

Apricot Bread

Amazing Cornbread

Banana Bread

Cinnamon Apple Bread

Whole Wheat Quick Bread

Blueberry Bread

 

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Print Recipe
Figgy Bread
Moist and delicious!
Figgy Bread
Course Bread
Cook Time 1 hour
Servings
large loaf
Ingredients
Course Bread
Cook Time 1 hour
Servings
large loaf
Ingredients
Figgy Bread
Instructions
  1. Gather your ingredients.
  2. Add figs and milk to saucepan and gently simmer over medium-low heat, covered, for 10 minutes to soften figs.
  3. Stir several times and purposely squish the figs as you stir. You do not want to boil the milk.
  4. Add the flour, sugar, baking powder, cinnamon, nutmeg and salt to large mixing bowl and stir to combine. In another bowl, beat the egg and melted butter until frothy.
  5. Slowly add the almond flour to the butter and egg mixture.
  6. Add figs and milk to egg mixture and stir well.
  7. Add egg/almond flour/fig mixture to flour mixture and stir to combine.
  8. Pour into well greased baking dish that holds at least 2 quarts. Place the baking dish into a larger dish and add enough hot water to cover the bottom 1/3 of the inside dish. This helps it cook evenly.
  9. Bake, uncovered, in preheated 350* oven for 1 hour or until done.
Recipe Notes

www.myproductivebackyard.com

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