Hazelnut-Fig Quick Bread

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.

Yield:

12 servings

Recipe from

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

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

Preparation

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.

Note:

March 1999