Contributed by: NAPSA
Figs Give Lemony Quick Bread A New Twist (NAPSA) - Moist and chewy with a natural sweetness, figs join forces with tangy fresh lemons to deliver an exceptionally flavorful quick bread. Easy to make and versatile, quick breads are wonderful throughout the year. Dried California figs, packed with a wide array of essential nutrients, enhance many quick bread recipes. Coarsely chopped or thinly sliced, dark purple Mission and golden Calimyrna figs can be easily substituted for most dried fruits in bread recipes. One-half to one cup of dried figs also makes a great addition to banana bread and other fruit and nut breads.
New to making quick breads? Here are a few tips:
Generously coat 9x5-inch loaf pan with nonstick spray. Adjust oven rack to middle position and preheat oven to 350 F.
Place figs in medium bowl. Cover with boiling water; let sit 30 minutes. Drain figs, reserving liquid. Return liquid to bowl; whisk in melted butter, egg and lemon zest.
In separate large bowl, whisk together flour, sugar, baking powder, soda and salt. Mix liquids into dry ingredients, stirring just until blended. Stir in figs and almonds. Scrape batter into prepared pan. Sprinkle streusel evenly over top.
Bake for 50 to 60 minutes, until pick inserted in center comes out with just a few crumbs attached. Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool completely. Wrap airtight and store at room temperature or freeze.
In small bowl, combine 1?3 cup chopped almonds, 1?3 cup all-purpose flour and 3 tablespoons packed brown sugar. Stir in 3 tablespoons melted unsalted butter.
Serving Size: Makes 1 Loaf (16 Servings)
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