Lemon Fig Quick Bread

A decadant change of pace from the usual banana and zucchini bread, but familiar enough that picky eaters won't be put off by the somewhat niche flavors. Absolutely fabulous for a Sunday church social, a potluck gathering, or a bake sale! Or just make it late at night and eat it all yourself.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1⁄2 cup  fig preserves
• 1⁄2 cup  Greek yogurt
• 1⁄2 cup milk
• 2  large eggs
• 1⁄2 cup butter, melted and cooled
• 1  tablespoon  lemon infused olive oil
• 3⁄4 cup sugar
• 5  small dried figs, coarsely chopped
• 1  teaspoon baking soda
• 1⁄8 teaspoon salt
• 1 1⁄2 cups flour

Directions

1. Mix fig preserves, yogurt, and milk together.
2. Whisk the eggs, and blend into the milk mixture.
3. Add cooled butter and olive oil, then mix in sugar.
4. Toss the chopped figs into a small amount of flour, and mix into mixture, followed by baking soda and salt.
5. Mix in flour; this should produce a thick but still loose batter, like for muffins or cornbread.
6. Pour into a greased and floured 8"x4" loaf pan and bake at 350f for 25 minutes. Turn pan at this point, and bake for a minimum of 25 more minutes. Loaf is done when a sharp knife stuck into the top comes out clean.
7. Rest loaf in pan on cake rack for 30 to 45 minutes, then turn out and allow to cool completely.
8. If you cannot find lemon infused olive oil, use a tablespoon of regular olive oil and the zest of one lemon.