Fig, Applesauce, and Almond Breakfast Loaf

  • Pumpkina Posted: 11/29/10
    Worthy of a Special Occasion

    I will not be making this bread again. It was very dense and lacked moist. The flavor was far from exciting. Definitely not worth the calories nor the effort. If you are looking for something to impress a crowd, do not bother making this bread.

  • LLBakken Posted: 10/25/10
    Worthy of a Special Occasion

    I just made this bread EXACTLY according to the recipe and it was great! The texture was moist and the flavors were very complementary. My husband doesn't like "seedy" things, so I will substitute dates or raisins for figs the next time I make it. Personally, I love the figs :-)!

  • smd1212 Posted: 03/14/11
    Worthy of a Special Occasion

    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.

  • juliardye Posted: 10/04/10
    Worthy of a Special Occasion

    I thought this bread turned out well. The final loaf was very moist and I liked the fig + almond combination. The figs imparted a slight crunch that I thought was nice. I made one regular loaf and three mini loaves. I gave several away and everyone seemed to enjoy them. I used vanilla yogurt and I think that worked out fine.

  • madhawk Posted: 10/03/10
    Worthy of a Special Occasion

    I made the recipe exactly as written. I did used Fage Greek Yogurt, 0% fat. The loaves baked perfectly and were ready at about 50 minutes. Both my husband and I thought the bread was delicious. Texture was perfect. This bread will be a favorite for us, and I certainly will have it on hand when we have overnight guests.

  • Mislaura Posted: 10/03/10
    Worthy of a Special Occasion

    Delicious recipe but too much prepping and way too many ingredients resulting in too much clean-up time. It was not specific where to add the almonds in the bread. Where it said, "Combine flours and remaining ingredients in a large bowl," I automatically added the remaining dry ingredients. If it hadn't been for the already roasted and chopped almonds, they could have easily been omitted. Would love to make this again but am already dreading the work. Not for beginners or people who have a life!

  • diamondgirl123 Posted: 10/07/10
    Worthy of a Special Occasion

    I made this bread today for my daughter and she really liked it. She gave it a B+. I subbed peach yogurt because that was all I had and I used vanilla instead of almon extract which seemed to work. Because of the whole wheat flour, low sugar content and low fat content, its not the most flavorful bread I've ever made. That said, I really liked the texture,and the figs were sweet and crunchy.My daughter who is a runner, and likes to eat healthy, really liked it.

  • apichoff Posted: 02/28/11
    Worthy of a Special Occasion

    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.

  • natjaye Posted: 10/06/10
    Worthy of a Special Occasion

    A nice way to use figs in a fall bread. The bread turned out moist but not flavorful enough for my taste.

  • jcharriss Posted: 09/30/10
    Worthy of a Special Occasion

    I couldn't wait to make this bread. It was a lot of trouble, made lots of dishes to clean up and was not good. It cooked in ten minutes less than the recipe said, glad I checked. It really has no flavor on top of having to buy special ingredients and being a pain to make. I was going to send the 2nd loaf to a sick friend, but I wouldn't sent this as a gift.

  • lisa2200 Posted: 09/30/10
    Worthy of a Special Occasion

    This bread was moist and very good. As for the reviewer who substituted fresh figs for dried, I don't think the 1-star rating is fair since the recipe wasn't followed as is. When you reconstitute dried figs, it adds just enough moisture to them without making the bread soggy. I didn't have yogurt on hand, but the bread came out fine. It wasn't too sweet and the streusel topping was good. I used sliced almonds for the streusel instead of chopped.

  • NashvilleKatie1 Posted: 09/26/10
    Worthy of a Special Occasion

    I was so excited about this recipe, but the finished product was a bomb. I used fresh figs and they were a soggy mess in the bread. If you're going to make this bread I'd recommend that you use dried figs. The streusel topping was the best part.

  • GZecher Posted: 08/16/11
    Worthy of a Special Occasion

    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!

  • Cazanofa Posted: 10/14/11
    Worthy of a Special Occasion

    taste good

  • Emz101 Posted: 05/08/13
    Worthy of a Special Occasion

    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.

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