|Come on, Vols!|
Today I thought I would try a loaf of fig bread. Unfortunately I have no figs but I did find a jar of homemade fig preserves in the cabinet. I thought I would try that as a substitute. (Note: I’m printing original recipe because it is definitely better.)
Fig BreadCook Time: approximately 45 minutes – 1 hour
Total Time: 1 ½ hours
- 3 eggs
- 1/2 cups sugar
- 2 cups ripe figs, mashed
- 3/4 cup vegetable oil
- 3 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 cup buttermilk
- cup chopped pecans
Beat eggs; add sugar and beat well.
Add the mashed figs and vegetable oil.
Sift together flour, soda, salt and cinnamon.
Add the flour mixture alternately with the buttermilk to the mixing bowl. Beat well.Fold in chopped pecans.
Bake at 350 degrees for 1 hour in greased and floured loaf pans. (Check frequently--it may not take that long to bake.)
Makes 2 large or 3 small loaves. (Mine only made one large loaf.)
Now if my football teams would only have good seasons.