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    You are in: Home / Recipes / Vegan Apricot Fig Cornmeal Quick Bread Recipe
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    Vegan Apricot Fig Cornmeal Quick Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    brithebaker's Note:

    This is a sweet cornbread that's great for breakfast or a snack. Some pointers on the recipe: Make sure your bananas are really ripe. I tend to use a "heaping cup" of cornmeal. The fruit amounts are approximate, do what looks good to you. As with all cornbreads, be sure to cover tightly or it will dry out quickly.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F.
    2. 2
      Grease an 8x8 inch baking pan.
    3. 3
      Mash the bananas in a large mixing bowl.
    4. 4
      Add syrup, oil, soy milk, extracts and zest and whisk vigorously.
    5. 5
      In a medium mixing bowl, combine cornmeal, flour, baking powder, baking soda, cinnamon and salt and stir to combine.
    6. 6
      Roughly chop dried fruits and pecans and add to the flour mixture, stir to coat (to "chop" dried fruits, I use a pair of scissors, it makes the job quicker).
    7. 7
      Add the dry ingredients to the wet ingredients and stir only enough to combine.
    8. 8
      Pour into prepared pan.
    9. 9
      Bake 40 to 50 minutes, or until nicely browned on top and no longer wiggly in the middle.

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    Nutritional Facts for Vegan Apricot Fig Cornmeal Quick Bread

    Serving Size: 1 (97 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 385.7
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 538.5 mg
    Total Carbohydrate 48.9 g
    Dietary Fiber 5.7 g
    Sugars 19.0 g
    Protein 6.0 g

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