Lemon Fig Quick Bread

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READY IN: 1hr 15mins
SERVES: 12
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix fig preserves, yogurt, and milk together.
  • Whisk the eggs, and blend into the milk mixture.
  • Add cooled butter and olive oil, then mix in sugar.
  • Toss the chopped figs into a small amount of flour, and mix into mixture, followed by baking soda and salt.
  • Mix in flour; this should produce a thick but still loose batter, like for muffins or cornbread.
  • 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.
  • Rest loaf in pan on cake rack for 30 to 45 minutes, then turn out and allow to cool completely.
  • If you cannot find lemon infused olive oil, use a tablespoon of regular olive oil and the zest of one lemon.
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