Fig Bread

By exdircomp

Ingredients

• •1 cup dried figs, stems removed and chopped fine or ground
• •1 cup pistachios
• •1 cup boiling water
• •1 1/2 cups all-purpose flour
• •1 teaspoon baking soda
• •1/4 teaspoon salt
• •4 tablespoons butter or margarine
• •1 cup sugar
• •1 large egg, or 3 tablespoons egg substitute
• •1 teaspoon vanilla

Preparation

Step 1

PROCEDURE
In medium-size heatproof bowl, combine 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.

In medium-size bowl, combine flour, baking soda and salt; set aside.

In large bowl, beat butter until fluffy, and gradually beat in sugar. Add egg and vanilla; beat until lightened, 1 to 2 minutes. Add dry ingredients and beat just until blended. With spoon, blend in fig mixture. Turn batter into a greased 8 1/2 by 4 1/2-inch loaf pan, and bake until bread just begins to pull away from sides of pan and top springs back when lightly touched, 1 to 1 1/4 hours.

Cool in pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving.