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Photo: Howard L. Puckett; Styling: Fonda Shaia Photo by: Photo: Howard L. Puckett; Styling: Fonda Shaia

Hazelnut-Fig Quick Bread

Sprinkling nuts on top of the batter before it bakes, rather than mixing them in, helps concentrate the nut flavor.

Cooking Light MARCH 1999

  • Yield: 12 servings

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.

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 27%
  • Fat: 5.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 3.4g
  • Carbohydrate: 30.4g
  • Fiber: 2.6g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 218mg
  • Calcium: 31mg
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Hazelnut-Fig Quick Bread recipe

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