Apricot-Fig Bread
Ingredients
- Bread ⓘ
- 1/4 ounce fast rising yeast (1 package or 1 teaspoon) ⓘ
- 1 tablespoon Splenda brown sugar blend ⓘ
- 2 tablespoons Splenda sugar substitute, for baking ⓘ
- 2 tablespoons non-fat powdered milk ⓘ
- 1/8 teaspoon ground cardamom (optional)
- 1/8 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger ⓘ
- 1 cup whole wheat flour ⓘ
- 2 cups bread flour ⓘ
- 1 teaspoon salt ⓘ
- 1 1/2 teaspoons vegetable oil ⓘ
- 1 teaspoon lemon juice ⓘ
- 1/4 cup egg substitute or 1 egg ⓘ
- 3/4 cup warm water ⓘ
- Filling ⓘ
- 1/2 cup dried fig, chopped (3 ounces) ⓘ
Instructions
- Non-bread machine: In large bowl mix yeast, Splenda brown sugar, Splenda for baking or sugar, powdered milk, cardmon (if using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour and salt.
- Mix oil, lemon juice, egg substitute and warm water. Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms.
- Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
- Place dough on a floured board; cover and let rest for 10-15 minutes.
- Roll into a rectangle that is about 1/2 inch thick.
- Spread apricot jam over dough leaving 1/2 inch edge all the way around. Sprinkle with chopped figs. Roll up, sealing edges and placing in a greased loaf pan.
- Let rise in a warm place, till almost doubled about 1 hour.
- Bake at 375 F for 30 to 35 minutes.
- Cool on rack.
Nutrition & Diet Analysis (per serving)
1087
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).