1 hour ago
Saturday, August 27, 2011
The Lone Filbert
Fresh Fig Bread with Sherry
1 1/2 cups coarsely chopped figs
1/4 cup dry sherry
1 2/3 cups all-purpose flour (I sometimes use up to 1/2 whole wheat)
1/2 cup chopped walnuts
1 tsp each ground cinnamon and baking soda
1/2 tsp each ground nutmeg and salt
1 1/2 cups sugar
1/2 cup vegetable oil (I've used both canola and olive with good results)
2 large eggs
Combine figs and sherry; let stand at least 15 minutes. Mix together flour, walnuts, cinnamon, baking soda, nutmeg and salt. In a mixer bowl, beat sugar, oil and eggs to mix. Blend in flour mixture; gently stir in figs and sherry. Pour batter into a well-greased 5 x 9 inch loaf pan. Bake in a 350 degree oven until bread feels firm when gently pressed in the center, about 1 1/4 hours.
Let cool in pan 10 minutes; invert onto a rack to cool. Makes about a 2 lb loaf. Enjoy!