Fig, Applesauce, and Almond Breakfast Loaf

Fig, Applesauce, and Almond Breakfast Loaf Recipe
Photo: John Autry; Styling: Mindi Shapiro

Yield:

2 loaves, 9 servings per loaf (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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 6.75 ounces all-purpose flour and 2.5 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.

Note:

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.

Barbara Estabrook, Rhinelander, Wisconsin,

Cooking Light

October 2010
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