Fresh Fig Quick Bread #TwelveLoaves September

Fresh Fig Quick Bread | Bakewell Junction

This month’s #TwelveLoaves linky party theme is farmers market.  I had a hard time deciding what I would make but I love figs and this bread seemed like a great fit.  It’s easy to make, as most quick breads are, and it tastes great!  Although, I thought it was a little odd at first because the only thing I’ve never eaten anything with cooked figs are cookies like Fig Newtons or Italian fig cookies.  The second and third bites of this bread had me hooked.  You can eat this toasted and buttered for breakfast or add ice cream or whipped cream for dessert.

PS:  If you’re wondering what those little grapes on the plate are, they are called Champagne Grapes and they are only around this time of year.  They have a lovely natural sweetness to them.

Enjoy!

Fresh Fig Quick Bread

Yield:  1 loaf                  Cook Time:  1 hour 15 minutes

• 1 1/2 cups light or dark figs, stems removed and coarsely chopped (I used 12 medium sized figs and cut them into 6ths)
• 1/4 cup dry sherry (I substituted Marsala)
• 1 2/3 cups flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup olive oil
• 2 eggs

Directions:

Step 1:  Add sherry to the figs and combine well.  Set aside for 15 minutes.  In a medium bowl, combine the flour, cinnamon, baking soda and salt.  In a large bowl, beat together sugar, eggs and oil.  Blend in flour mixture until just combined.  Add fig mixture and manually stir until just combined.

Step 2:  Grease a 9 by 5 inch loaf pan with cooking spray.  Transfer the batter to the pan and bake in a preheated 350 degree oven.  Bake for 1 hour and 15 minutes.  The bread is finished when a toothpick inserted in the center comes out clean.  Depan after 10 minutes resting in the pan and cool completely on a rack.

Storing:  Store in a sealed plastic container for a few days or can be frozen for longer storage.

Enjoy!!!

Recipe adapted from Group Recipes, Fresh Fig Bread recipe by Mystic_River1 in Bradenton, Florida.

#TwelveLoaves August:  Farmers Market.  After a delicious Savory month of August breads, we are taking a trip to the Farmers Markets! Our September baking mission is about baking bread with something sweet or savory you find at the Farmers Market.  After seeing all the beautiful figs and zucchini being posted on Facebook these weeks, it was an easy decision to make September a tribute to the Farmers Market.  Share your September Farmers Market Bread (yeast or quick bread).  Let’s get baking!

Want to see what the bakers in the group were busy making?  Here is the delicious list:

• Ausytes – Lithuanian Onion and Bacon Buns by Karen at Karen’s Kitchen Stories
• Blueberry Muffins by Liz at That Skinny Chick Can Bake
• Broccoli Cornbread by Dorothy at Shockingly Delicious
• Carrot Quick Bread by Holly at A Baker’s House
• Homemade Pizza with Onions, Zucchini and Green Peppers by Rossella at Ma che ti sei mangiato
• Italian BLT Focaccia by Anne at From My Sweet Heart
• Spiced Pear Pecan Bread by Renee at Magnolia Days
• Strawberry Lime Almond Danish Braid by Paula at Vintage Kitchen Notes
• Zucchini and Caramelized Onion Pissaladière by Lora at Cake Duchess

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.  Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog.  It must be bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this September, 2013, and posted on your blog by September 30, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

This is what we’ve made so far in the group:

2012 May theme: Focaccia June theme: Corn Rolls July theme: Challah August theme: Summer Fruit September: Say CHEESE! October: Seeds, nuts and grains November: Autumn Fruits: Apples and Pears December: Boozy Bread

2013 January: Clean Slate February: Open Challenge March: Holiday Breads April: Berries May: Open Theme June: Summer Buns July: Stone Fruits August: Savory 

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