Almond-Fig Breakfast Quick Bread
Almond-Fig Breakfast Quick Bread
Rating: (1 rated)
Recipe Yield: Serves 8

For the streusel topping:
2 tablespoons coconut sugar (or dark brown sugar)
1 1/2 tablespoons whole-wheat flour (or all-purpose flour)
1 tablespoon chilled butter, cut into bits
1/8 teaspoon ground cinnamon
2 tablespoons chopped whole almonds

For the bread:
1 cup chopped dried figs
1 cup boiling water
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup almond meal
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
1/2 cup coconut sugar
2 large eggs
1/3 cup plain yogurt
1/2 teaspoon almond extract
3/4 cup chopped whole almonds

Soak the figs:
Place the figs and boiling water in a small heatproof bowl. Let sit for 20 minutes to hydrate and plump the figs. Drain and set aside.

Grease a 9x5-inch loaf pan and set aside. Preheat the oven to 350°F.

Make the streusel topping:
Combine the sugar, flour, butter, and cinnamon in a small bowl and stir with a fork (or use your fingertips) to get the butter broken down and all ingredients combined well. Fold in almonds. Set aside.

Make the bread:
In a medium bowl, whisk together both flours, almond meal, baking powder, cinnamon, allspice, and salt. Set aside.

In another medium mixing bowl, combine the butter and sugar and whisk well. Add the eggs and whisk until the mixture is smooth. Next add the yogurt and vanilla extract and stir until combined.

Slowly add the flour mixture into the liquid mixture and stir until smooth. Fold the almonds and drained chopped figs into the batter.

Transfer the batter into the prepared pan and sprinkle evenly with the streusel topping. Bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer the pan to a wire rack and let cool completely before slicing and serving.

Recipe Notes

  • The loaf can be stored covered at room temperature for up to 3 days.
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