2 loaves, 9 servings per loaf (serving size: 1 slice)
Photo: John Autry; Styling: Mindi Shapiro
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
1 cup dried figs
1/2 cup boiling water
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
How to Make It
Preheat oven to 350°.
To prepare streusel, combine first 5 ingredients in a small bowl, stirring with a fork until crumbly; set aside.
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.
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.
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.
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Very moist and fruit filled bread. Ideal for breakfast, since it isn't too sweet. I used 1 cup of AP flour and 1 of white whole wheat flour. It was awesome. Definitely will make it again. Maybe a tad more of cinnamon.
I thought this was a good recipe. This tastes like a fig newton only in bread form. I used sliced almonds but would use chopped almonds or walnuts next time I make this. I just think that chopped nuts would add more texture. My loaves also turned out short so I would just put all the batter into one loaf pan and make a large loaf next time. My loaves were about half the height of the picture. The topping added a touch of sweetness but it wasn't too sweet for breakfast. I would make this again because it's a healthy, easy breakfast.
This was wonderful, I was a little nervous after reading the reviews it seems like people love or hate it, but I did make quite a few changes. I didn't bother with the streusel at all, seemed a little pointless to me and I def didn't miss it. Instead of figs I used raisins and since I don't eat nuts I used a can of pineapple tidbits in place of the almonds. As well since I only had olive oil I used a full cup of applesauce and 2 tbs of olive oil, as well vanilla in place of the almond extract. I also threw in some cloves and nutmeg for extra spice. It was moist flavorful and I can't stop eating it. In the end it made 1 full loaf in a standard loaf pan as well as a mini loaf.
This is my family's new favorite breakfast bread; from my kids to my niece and my sister's family to my mom and all extended family beyond. The only minor tweaks we made were using dates instead of figs, using 2 eggs instead of the egg white and adding 1/2 c. golden raisins and 1/3 c. unsweetened coconut flakes. I also made one large loaf instead of two small loaves. Best bread I have ever made~ this one will become a staple in our house!
We love Fig Newtons, and we loved this bread - even my picky 15yo son! Subbed low-fat sour cream for fat-free yogurt and increased butter and cinnamon in streusel per reviewer comments that it melted into bread. I used one 9x5 pan, it would've been puny in 2 8-1/2x4 pans. Couldn't find dried figs, so I used fresh and they were delicious - saves a step, too! Will definitely add to the rotation for breakfast breads/muffins.
4.5 stars. This was so moist and flavorful (the texture of the figs and the hint of almond flavor from the almond extract was delicious). I would make this again! It fit in one 9 inch loaf pan and the 55 minute baking time was perfect.
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