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Hazelnut-Fig Quick Bread

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 12 servings
Sprinkling nuts on top of the batter before it bakes, rather than mixing them in, helps concentrate the nut flavor.

Ingredients

  • 1/3 cup hazelnuts
  • 3/4 cup fresh orange juice
  • 1 cup chopped dried figs
  • 1/2 cup sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated orange rind
  • 1 large egg
  • 1 large egg white
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • Cooking spray

Nutrition Information

  • calories 178
  • caloriesfromfat 27 %
  • fat 5.4 g
  • satfat 0.8 g
  • monofat 2.7 g
  • polyfat 1.5 g
  • protein 3.4 g
  • carbohydrate 30.4 g
  • fiber 2.6 g
  • cholesterol 18 mg
  • iron 1.2 mg
  • sodium 218 mg
  • calcium 31 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

  3. Bring orange juice to a boil; pour over figs in a bowl. Let stand 15 minutes. Combine sugar, oil, rind, egg, and egg white; stir well with a whisk. Stir into fig mixture.

  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Add fig mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle with nuts. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.