FKN-Systems

Title: Fabulous Fig Bread
Categories: Breads, Low-fat
Yield: 22 slices

1 c Dried Figs, ground
1 c Boiling water
3/4 c Pistachios
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
4 tb Margarine or butter
1 c Sugar
3 tb Egg substitute; -OR-
1 -Egg
1 ts Vanilla

In a medium-sized heat-proof bowl, combine the figs and pistachios,
add boiling water and let cool to room temperature, about 1 hour.
Position a rack in the center of the oven and preheat to 350 F.
Grease an 8-1/2" by 4-1/2" loaf pan. In medium sized bowl, combine
the flour, baking soda and salt. In a large bowl, beat the butter
until fluffy. Gradually beat in the sugar. Add the egg and vanilla
and beat for 1 to 2 minutes, or until lightened. Add the dry
ingredients and beat until just blended. With a spoon, blend in the
fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours,
or until the bread just begins to pull away from the sides of the
pan, and the top springs back when lightly touched. Cool in pan on a
rack for 15 minutes, and then turn out and cool completely. Wrap in
plastic and store overnight before serving. Cut into thin slices.

Yield: One 8-1/2" x 4-1/2" loaf - 22 slices

Each serving contains approximately:
Calories 124, Fat 3.39 g, Dietary Fiber 2.22 g, Carbohydrates 22.4 g,
Protein 2.38 g, Sodium 94.8 mg, Cholesterol .026 mg

Calories from protein: 7%
Calories from carbohydrates: 69%
Calories from fats: 24%

Source: Low-fat Recipes Featuring California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias