Apricot Fig Loaf
A moist, flavorful loaf combining dried figs and apricots with coconut, perfect for breakfast or teatime, appealing to fruit lovers seeking a tender, sweet treat.
Ingredients
Instructions
- Sift the flour, baking powder, soda, and salt together in a bowl.
- Add the chopped dried figs, chopped dried apricots, and flaked coconut; mix well.
- In a separate bowl, beat the eggs and then stir in the sugar, melted butter, and yogurt.
- Combine the wet ingredients with the dry ingredients, stirring just enough to moisten.
- Pour the batter into three greased and floured small loaf pans.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- Remove from the oven and cool in the pans for 15 minutes.
- Then, remove from pans and continue cooling completely.
Tips & Substitutions
For an extra burst of flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. If you don't have dried figs or apricots, feel free to substitute with other dried fruits like raisins or cranberries. Ensure that the butter is slightly cooled before mixing with other wet ingredients to prevent curdling the eggs.
Serving Suggestions
This loaf is delightful on its own, but you can enhance the experience with a dollop of cream cheese or a light spread of butter. Pair it with a cup of tea or coffee for a perfect afternoon snack. It also makes a lovely addition to a brunch spread alongside other pastries, such as Danish Stollen.
Storage & Reheating
Store any leftover Apricot Fig Loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat slices in the microwave for 10-15 seconds for a warm treat or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Fig Loaf contains roughly 768 calories, with 7g protein, 68g carbohydrates, and 54g fat. It is a good source of protein (14% of the Daily Value), iron (14% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1425mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried fruit in this recipe?
Fresh fruit can add moisture, but it may alter the texture and baking time of the loaf. If you want to experiment, use less yogurt and adjust the baking time accordingly. However, dried fruit is recommended for the best flavor and consistency.
How can I make this recipe healthier?
To make a healthier version of Apricot Fig Loaf, consider using whole wheat flour instead of all-purpose flour for added fiber. You can also reduce the sugar by a third or substitute it with honey or maple syrup. Additionally, using unsweetened applesauce in place of some of the melted butter can lower the fat content.
What can I serve with Apricot Fig Loaf?
This loaf pairs wonderfully with a light fruit salad or yogurt for breakfast. You might also enjoy it as a dessert with a scoop of vanilla ice cream or a drizzle of Rich Chocolate Icing. For a savory twist, serve alongside a cheese platter featuring soft cheeses.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).