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Fig, Applesauce, and Almond Breakfast Loaf

Photo: John Autry; Styling: Mindi Shapiro
Yield 2 loaves, 9 servings per loaf (serving size: 1 slice)

Ingredients

  • Streusel:
  • 2 1/2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons coarsely chopped almonds
  • 1 tablespoon chilled butter, cut into small pieces
  • 1/8 teaspoon ground cinnamon
  • Bread:
  • 1 cup dried figs
  • 1/2 cup boiling water
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 2 large egg whites
  • 1 large egg
  • 3/4 cup applesauce
  • 1/3 cup plain fat-free yogurt
  • 1/4 cup canola oil
  • 1/2 teaspoon almond extract
  • 3/4 cup granulated sugar
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 2.5 ounces whole-wheat flour (about 1/2 cup)
  • 1/3 cup chopped almonds, toasted
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Nutrition Information

  • calories 185
  • fat 5.9 g
  • satfat 0.9 g
  • monofat 3.1 g
  • polyfat 1.5 g
  • protein 3.8 g
  • carbohydrate 30.9 g
  • fiber 2.5 g
  • cholesterol 14 mg
  • iron 1.2 mg
  • sodium 140 mg
  • calcium 58 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare streusel, combine first 5 ingredients in a small bowl, stirring with a fork until crumbly; set aside.

  3. To prepare bread, combine figs and 1/2 cup boiling water in a small bowl; let stand 30 minutes. Coat 2 (8-inch) loaf pans with cooking spray; dust with 1 tablespoon flour.

  4. Place egg whites and egg in a medium bowl; stir well with a whisk. Add applesauce, yogurt, oil, and almond extract; stir well. Add sugar; stir well.

  5. Weigh or lightly spoon 75 ounces all-purpose flour and 5 ounces whole-wheat flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a large bowl, stirring with a whisk. Drain figs, and coarsely chop. Add figs and applesauce mixture to flour mixture, stirring until just combined. Divide batter between prepared pans. Sprinkle streusel over batter. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 15 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.