Hazelnut-Fig Quick Bread

Hazelnut-Fig Quick Bread Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
Sprinkling nuts on top of the batter before it bakes, rather than mixing them in, helps concentrate the nut flavor.


12 servings

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

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.

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.