Fig Loaf
A moist, flavorful fig loaf combining sweet figs with warm cinnamon, perfect for breakfast or tea time, appealing to fruit lovers and those seeking a hearty treat.
Ingredients
Instructions
- Preheat oven and prepare a loaf pan.
- If using milk, add 1 tablespoon vinegar to 1 cup milk to make sour milk; set aside.
- Cream together oleo and sugar.
- Add eggs one at a time, beating well after each addition.
- Mix in cinnamon and salt.
- Dissolve soda in sour milk and add to the batter.
- Stir in pulverized figs until well combined.
- Pour batter into the prepared loaf pan.
- Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have sour milk, you can substitute with plain yogurt or buttermilk. Ensure the figs are well-pulverized for a smoother texture. This recipe can also be made with other dried fruits for variation, similar to ideas in Vegetarian recipes. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
Serve the Fig Loaf as a delightful breakfast option or a sweet snack alongside a cup of tea or coffee. It pairs beautifully with a dollop of cream cheese or a spread of butter. For a more indulgent treat, consider serving it with a side of Peanut Butter Granola for added crunch and flavor.
Storage & Reheating
Once cooled, wrap the Fig Loaf tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to three days. For longer storage, place it in an airtight container in the refrigerator for up to a week. To reheat, slice and warm in a toaster oven or microwave briefly for a soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fig Loaf contains roughly 50 calories, with 1g protein, 11g carbohydrates, and 1g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 1760mg per serving (77% 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 figs instead of dried?
Fresh figs can be used, but they have a higher water content. You may need to adjust the recipe by reducing other liquids or increasing baking time. Dried figs are recommended for the best flavor and texture.
What can I substitute for oleo?
You can substitute oleo with unsalted butter or margarine. If you're looking for a healthier option, coconut oil can also work, although it may add a slight coconut flavor to the loaf.
How can I make this recipe gluten-free?
To make a gluten-free Fig Loaf, substitute regular flour with a gluten-free all-purpose flour blend. Ensure the baking soda you use is gluten-free as well, and you can enjoy this delicious treat without gluten.
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).