Fig quick bread

Yield: 1 loaf

Measure Ingredient
1 cup California dried figs
2 cups Sifted white flour
2 teaspoons Baking powder
1½ teaspoon Salt
¾ cup Granulated sugar
2 cups Whole wheat flour
4 tablespoons Butter or margarine
1½ cup Sour milk
1 teaspoon Soda
2 \N Eggs
¾ cup Coarsely chopped walnuts

Cover figs with boiling water, let stand 10 minutes, drain and dry on towel. Clip stems and cut figs into thin strips. Sift white flour with baking powder, salt and sugar. Add whole wheat flour and stir to blend. Work butter into flour mixture. Add sour milk in which soda has been dissolved and mix. Add beaten eggs, nuts and figs, and beat. Pour into a paper-lined loaf pan (about 10 x 5 x 3 inches).

Bake in moderate oven (350 F.) about 1 hour and 25 minutes. Serve hot with butter, or cool and slice very thin for tea sandwiches.

Makes excellent toast when one or two days old.

Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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