Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Apricot-Fig Bread Recipe
    Lost? Site Map

    Apricot-Fig Bread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Debbwl's Note:

    The apricot jam and chopped fig swirl make this a nice breakfast bread. Rise time is not included in cook or prep time. Both bread machine and non-bread machine options. The original recipe comes from the CA fig advisory board.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric



    • 1/2 cup dried fig, chopped (3 ounces)
    • 1/3-1/2 cup apricot jam


    1. 1
      Non-bread machine: In large bowl mix yeast, Splenda brown sugar, Splenda for baking or sugar, powdered milk, cardmon (if using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour and salt.
    2. 2
      Mix oil, lemon juice, egg substitute and warm water. Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms.
    3. 3
      Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
    4. 4
      Place dough on a floured board; cover and let rest for 10-15 minutes.
    5. 5
      Roll into a rectangle that is about 1/2 inch thick.
    6. 6
      Spread apricot jam over dough leaving 1/2 inch edge all the way around. Sprinkle with chopped figs. Roll up, sealing edges and placing in a greased loaf pan.
    7. 7
      Let rise in a warm place, till almost doubled about 1 hour.
    8. 8
      Bake at 375 F for 30 to 35 minutes.
    9. 9
      Cool on rack.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on October 23, 2013


      Just plain delicious! Not only that but it's fun to make too. I love this bread, the apricot and fig combo are a pure delight. I have some apricot tea and have very much enjoyed the two together. Thank you so much for sharing this little treasure Deb. :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2012


      mr picky LOVED this bread that was kida like a cinnamon roll with jelly i did need a little more water i did add a little cardomom.and i used fig jelly that i had sitting in frig was PERFECT. now im going to have to find fig jelly again lol

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Apricot-Fig Bread

    Serving Size: 1 (851 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2010.2
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 2.1 g
    Cholesterol 3.0 mg
    Sodium 2593.4 mg
    Total Carbohydrate 426.5 g
    Dietary Fiber 30.0 g
    Sugars 104.0 g
    Protein 59.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes