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Name: Fig Quick Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3/4 c Coarsely chopped walnuts; 3/4 c Granulated sugar; 1 c California dried figs; 2 c Whole wheat flour; 2 c Sifted white flour; 1 1/2 ts Salt; 1 ts Baking soda; 4 tb Butter or margarine; 2 ts Baking Powder; 1 1/2 c Sour milk; 2 Eggs

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INGREDIENTS

3/4 c Coarsely chopped walnuts
3/4 c Granulated sugar
1 c California dried figs
2 c Whole wheat flour
2 c Sifted white flour
1 1/2 ts Salt
1 ts Baking soda
4 tb Butter or margarine
2 ts Baking Powder
1 1/2 c Sour milk
2 Eggs

Loaf

INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip

NOTES

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Fig Quick Bread

3/4 c Coarsely chopped walnuts
3/4 c Granulated sugar
1 c California dried figs
2 c Whole wheat flour
2 c Sifted white flour
1 1/2 ts Salt
1 ts Baking soda
4 tb Butter or margarine
2 ts Baking Powder
1 1/2 c Sour milk
2 Eggs

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip

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Nutrition

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Serving Size: 1 Loaf (2014g)
Recipe Makes: 1 Loaf

Calories: 5382
Calories from Fat: 1854 (34%)

Amt Per Serving		% DV

	Total Fat 206g	275 %
	Saturated Fat 50.6g	253 %
	Monounsaturated Fat 70g
	Polyunsanturated Fat 64.5g
Cholesterol 2213.6mg		681 %
Sodium 3483.9mg		120 %
Potassium 3782.8mg		100 %
Total Carbohydrate 747.8g		220 %
	Dietary Fiber 64.8g	259 %
	Sugars, other 683g
Protein 171.5g		245 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5382

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