Figs Quick Bread
This scrumptious, fig-filled loaf combines wholesome ingredients and delicate flavors, making it a perfect addition to any spring celebration or cozy afternoon.
Equipment
- Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack
Ingrediënten
- 1 cup 120 g whole wheat pastry flour
- ¾ cup 90 g light spelt flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup 31 g almond meal
- ½ cup 96 g Sucanat
- ½ cup 120 g vanilla soy or other nondairy yogurt
- 1 cup 235 ml plain almond or other nondairy milk
- 1 teaspoon rose water
- 1 teaspoon pure vanilla extract
- ⅓ cup 80 ml vegetable or canola oil
- 1 cup 170 g chopped dried figs
- Nonstick cooking spray
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
- In a large-size bowl, sift together the flours, baking powder, baking soda, and salt.
- Whisk in the almond meal.
- In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Fold in the chopped figs.
- Pour the batter into the prepared pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- If the loaf browns too much before it's done, cover loosely with foil.
- Turn off the oven and leave the loaf in for another 10 minutes.
- Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.
- Allow it to cool completely before slicing or storing.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this bread with a cup of herbal tea for a lovely afternoon snack or as part of a brunch spread.
Wine Advice:
Pair with a slightly sweet, crisp white wine like a Sauvignon Blanc to balance the figs and rose water flavors.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 8 g | Fiber: 4 g | Sugar: 16 g | Salt: 0.2 g
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