Monday, July 27, 2015


~ Just a Pinch

1 3/4 c. flour
3/4 c. sugar
1 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 t. cinnamon
1 c. unsalted cashews, coarsely chopped
1 1/2 c. fresh figs (about six figs), chopped or pureed
2 eggs, lightly beaten
1/2 c. unsalted butter, melted and cooled
1 t. vanilla

Preheat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and cashews. In a small bowl, combine figs, eggs, butter, and vanilla. Gently fold wet ingredients into dry ones until just combined. Batter will be thick and chunky.

Pour into prepared pan and bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10-15 minutes, then remove from pan to finish cooling.

Notes: We like nuts, but not in our bread, so we leave them out of this recipe.

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