Fig quick bread
1 loaf
Ingredients
| Quantity | 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 | Eggs | |
| ¾ | cup | Coarsely chopped walnuts |
Directions
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