I don't get the chance to get to Trader Joe's very often. When I do get there this time of year, I always look to see if they are selling fresh figs. Black figs to be exact.
Guess what they had on the shelves on a trip this past weekend?
Yes! Fresh Black Figs.
Call it fate that I stumbled across this recipe today. A Cooking Light recipe to boot, so I had to change very little to make it work for me. The original recipe called for dried figs so I subbed fresh ones with excellent results. (If you don't have or can't get fresh figs, use dried ones that have been softened in some water and chopped.) The combination of figs and almonds is outstanding. Crunchy sweet nuttiness. The loaf uses very little oil but is so moist! I omitted the streusel topping called for in Cooking Light's version and opted for a sprinkling of sliced almonds and turbinado sugar instead. TIP: Remember, the secret to a tender quick bread or muffin recipe is in the mixing. NEVER over mix the dry and the wet ingredients. You just want them to combine.
Did you know that the fig is considered one of the world's most healthiest foods? Figs are high in potassium and fiber and are about 37 calories each. Figs are also very perishable. They need to be eaten within a few days of purchasing them. Read more about figs HERE.
Fresh Fig and Almond Quick Bread
adapted from Cooking Light
Servings - 16 Serving Size - 1/16th of loaf Points Plus per Serving - 5 Points+
Calories - 168.4, Total Fat - 5.8g, Carb. - 26.9g, Protein - 3.1g, Fiber - 1.3g
2 cups all purpose flour (or half whole wheat pastry flour)
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 tsp almond extract
1/3 cup reduced fat sour cream
3/4 cup granulated sugar
6 medium sized fresh black figs, stems removed and coarsely chopped
1/3 cup sliced almonds (reserve a few to sprinkle on top before baking)
1 tsp turbinado sugar, for sprinkling on top before baking, if desired
1. Preheat oven to 350 degrees F. Spray a 9 x 5 x 3" non-stick loaf pan with cooking spray. Set aside.
2. In a large bowl, combine the flour, baking powder, cinnamon, baking soda and salt.
3. In a 4 cup glass measure or small bowl, combine the eggs, applesauce, oil, almond extract, sour cream and sugar. Whisk until combined.
4. Pour the wet mixture into the dry mixture and mix until just combined. Gently fold in the chopped figs and sliced almonds. Spread into prepared pan. Top with reserved almonds and turbinado sugar, if desired.
5. Bake until toothpick inserted into center comes out clean, approximately 55-60 minutes. Cool in pan for 10 minutes then remove to wire rack to cool completely before slicing.
I took the leftovers of this bread to work with me yesterday (because we are back to only three people in this house now) and they were devoured. This bread makes a great snack or a quick breakfast!
This is not an overly sweet bread and, like I had mentioned, such a nice flavor with the almonds and figs. The easiest way to get this divided evenly into 16 portions is to slice it into 8 pieces, then slice those pieces in half.
I love fresh figs! How about you? Do you like fresh figs? Have you ever tried fresh figs? (I saw green ones at the store too, but I have not tried them yet.)