Baja Fig Bread
Pan de Higo estilo BajaWhen the missions were established in Baja, Mexico and north into California, the Franciscan friars planted and cultivated fruits and vegetables. Fig trees thrived in the desert climate and figs are still grown in the region. Use dried California mission figs for this quick breakfast bread that's my own creation. The bread is also good thinly sliced and spread with cream cheese.
Ingredients
Makes 1 small (71⁄2- × 33⁄4-inch) loaf
- 1 cup whole-wheat flour
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon salt
- 1 large egg beaten
- ½ cup orange juice
- 3 tablespoons plain yogurt or sour cream
- 1 tablespoon dark brown sugar
- 1 tablespoon canola oil or vegetable oil
- 2 teaspoons pure vanilla extract
- ¾ cup finely chopped California mission figs
Instructions
- Preheat oven to 350°.
- Grease 1 small (71⁄2- × 33⁄4-inch) loaf pan and line with parchment or wax paper.
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, soda, cinnamon, and salt.
- Make a well in the center.
- In a medium bowl, mix together the egg, orange juice, yogurt, sugar, oil, vanilla, and figs.
- Pour the wet ingredients into the well of the dry ingredients and stir together just to combine.
- Do not over mix.
- (The batter will be thick.
- )
- Spoon the batter into the prepared pan, and level the top.
- Bake in preheated oven about 35 minutes, or until a tester inserted in the center comes out clean.
- Turn the bread out onto a wire rack.
- Cool at least 30 minutes.
Notes / Tips / Wine Advice:
Slice and serve.
