Google <script> (function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){ (i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o), m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) })(window,document,'script','//','ga'); ga('create', 'UA-49566249-1', '') ga('require', 'displayfeatures'); ga('send', 'pageview'); </script> Green eCrafts and Country Living: Mom's Oven --- Nutty Figgy Bread


Monday, August 6, 2012

Mom's Oven --- Nutty Figgy Bread

Lucky enough to have figs for the first time after many years since it was planted.  You can eat them fresh, make a fig jam, or bake a fig bread. Straight from the harvest, I concocted a delicious fig bread recipe that can go with your favorite coffee or tea either for breakfast or snack.  Its sweetness is natural and delightful to perk up your choosy taste buds. It becomes more delicious, chewy when any leftover is stored in the freezer and a slice is reheated in the microwave for 30 seconds or so.  You can share this with your family members or friends and you will be glad you did.  


They contain *calcium, copper, potassium, manganese, iron, selenium, zinc, and are also an excellent sources of Vitamins A, E, K, and B-complex.  They also contain chlorogenic acid that helps lower blood sugar levels and control blood glucose level in type II diabetes mellitus.

*Nutrition Reference:

Please see about planting other vegetables and trees - The Garden (2012) and The Garden (2013).


1 ½ c   fresh figs (washed, drained, stemmed, and diced)
1 c       Fisher chopped walnuts
2 c        all-purpose flour
2 tsp     Clabber Girl baking powder
¼ tsp    salt
1 tsp     McCormick cinnamon
1 ¼ c    granulated sugar
1 pc      egg
 ¼ c      corn oil
 ¼ c      milk
 2 tsp    vanilla extract

Preparation Time: approximately 30 - 45 minutes

Baking Time:  approximately 45 minutes – 1 hour


1. Preheat oven to 350 degrees F.  Grease 9 x 5 loaf pan.

2. Stir together flour, baking powder, salt, and cinnamon in another bowl.  Mix well.

3. Stir together sugar, egg, corn oil, milk, and vanilla extract in a large bowl.

4. Add the dry ingredients to the liquid ingredients and stir until just moistened.

5. Gently fold in chopped fresh figs and walnuts.

6. Pour batter into prepared pan. Bake 45 minutes to 1 hour, or until a wooden pick inserted in center comes out clean.

7. Let cool in pan on wire rack for 10 minutes; turn out onto wire rack, and let cool completely.  If there is a leftover, you can freeze and store it in a food saver bag.

Yield: 1 loaf pan


Please see my other Baking Recipes:
        All Summer Squash Mini Bread
   All Summer SquashPizza            
   Peach Cobbler                            
   Peach Cream CheesePie         
       PumpkinMuffins with Fig Jam   
"Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody." 

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