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.