Wednesday, 30 November 2016

Lemon-California Fig Bread with Almond Streusel
I am not a fan of quick breads. 

I would rather have muffins.

But in the case of this recipe, I do happen to have lots of lemons in my fridge.

And I am still anxious to use up the figs in my freezer.

 Thus, I am going to try this recipe.

Lemon California Fig Bread with Almond Streusel

Makes1 loaf (16 servings).


1 1/2 cups stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped
1 cup boiling water 
6 tablespoons unsalted butter, melted and cooled or vegetable oil 
1 large egg 
1 tablespoon finely grated lemon zest 
2 cups all purpose flour 
1 cup granulated sugar 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt       
1/3 cup chopped, toasted almonds (optional)  
Almond Streusel, recipe follows


  1. Generously coat 9-x-5-inch loaf pan with nonstick spray. Adjust oven rack to middle position and preheat oven to 350°. Place figs in medium bowl. Cover with boiling water; let sit 30 minutes. Drain figs, reserving liquid. Return liquid to bowl; whisk in melted butter, egg and lemon zest. In separate large bowl whisk together flour, sugar, baking powder, soda and salt. Mix liquids into dry ingredients, stirring just until blended. Stir in figs and almonds. Scrape batter into prepared pan. Sprinkle streusel evenly over top. Bake for 50 to 60 minutes, until pick inserted in center comes out with just a few crumbs attached. Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool completely. Wrap airtight and store at room temperature or freeze. 
  2. Almond Streusel: In small bowl combine 1/3 cup chopped almonds, 1/3 cup all purpose flour and 3 tablespoons packed brown sugar. Stir in 3 tablespoons melted unsalted butter.

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